Moroccan Chicken & Rice

why make this recipe

Moroccan Chicken & Rice is a delightful dish bursting with flavors and aromas. The combination of spices and tender chicken makes it a comforting meal for any occasion. It’s not only tasty but also easy to prepare, making it perfect for busy weeknights or family gatherings. This recipe brings the essence of Moroccan cuisine to your kitchen, allowing you to enjoy a little taste of North Africa without leaving your home.

how to make Moroccan Chicken & Rice

Ingredients:

6 Chicken thighs (bone-in, with skin optional)
Juice of 1/2 lemon
1/4 Cup chicken stock
1 Tablespoon olive oil
1 1/2 Tablespoons turmeric
1 Tablespoon cumin
1/2 Tablespoon dried coriander
1 1/2 Tablespoons oregano
6 Garlic cloves (crushed)
Salt and pepper
2 Cups Basmati rice
3 1/2 Cups chicken stock
1 Onion (finely chopped)
4 Garlic cloves (crushed)
1 Tablespoon turmeric
1 Teaspoon coriander
2 Tablespoons olive oil
Salt
Lime wedges
Greek yogurt
Fresh coriander

Directions:

First, marinade the chicken. In a large bowl, mix the lemon juice, turmeric, cumin, coriander, oregano, garlic, salt, and pepper. Add the chicken and stir to coat. Cover and refrigerate for one hour or overnight.
Preheat your oven to 350 degrees F.
When ready to cook, take the chicken out of the fridge. Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium heat. Place the chicken in the skillet, meaty side down. Cook for about 5 minutes until browned, then flip and cook for another 5 minutes.
Reduce the heat to low, add 1/4 cup of chicken stock, cover the pan, and let it cook for another 10 minutes. Remove the chicken from the pan and transfer it to a plate.
In the same pan, add the remaining olive oil, crushed garlic, and chopped onion. Stir for a minute, then add turmeric and coriander. Cook until the onions are soft, about 5 minutes.
Add the Basmati rice to the pan, stirring until the rice is well coated for about 2-3 minutes.
Pour all the chicken stock evenly over the rice and give it a quick stir. Arrange the chicken on top, cover the pan, and place it in the oven for 20 minutes, or until the rice absorbs all the liquid.
Once done, remove from the oven and let it sit for a few minutes before serving.
Fluff the rice with a fork before serving. Serve with lime wedges, Greek yogurt, and fresh coriander.

how to serve Moroccan Chicken & Rice

Serve Moroccan Chicken & Rice hot from the oven for a cozy meal. Add lime wedges for a zesty kick and a spoonful of Greek yogurt to balance the spices. Fresh coriander not only adds color but also enhances the dish’s flavor. Enjoy it as a main course for family dinners or gatherings.

how to store Moroccan Chicken & Rice

To store leftovers, let the dish cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for longer storage—up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven or on the stovetop until heated through.

tips to make Moroccan Chicken & Rice

For extra flavor, consider adding dried fruits like apricots or raisins to the rice while cooking.
If you prefer, you can use chicken breasts instead of thighs, but be careful not to overcook them, as they can become dry.
Adjust the spice levels to your liking. Feel free to add a pinch of chili powder for some heat.

variation

You can easily make this dish vegetarian by substituting the chicken with chickpeas or your favorite vegetables, and using vegetable stock instead of chicken stock. You can also add some chopped carrots and peas for added color and nutrition.

FAQs

Can I use other types of rice instead of Basmati?
Yes, you can use Jasmine rice or long-grain white rice, but cooking times may vary.

How do I know when the chicken is cooked?
The chicken is done when it reaches an internal temperature of 165°F (75°C) or when the juices run clear.

Can I prepare the marinade in advance?
Absolutely! You can prepare the marinade a day ahead and let the chicken soak up the flavors longer for a more intense taste.