Moroccan Chicken and Rice
A delightful blend of spices, succulent chicken, and fluffy rice that brings a taste of Morocco into your home, perfect for weeknight dinners or special gatherings.
Ingredients
Main Ingredients
- 4 pieces chicken thighs
- 1 cup basmati rice Rinse until water runs clear
- 2 cups chicken broth
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
- ¼ cup raisins
- ¼ cup slivered almonds
- Fresh cilantro for garnish
Instructions
Preparation
- Start by gathering all your ingredients. Chop the onion and mince the garlic to ensure they are ready for cooking. Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
Cooking
- In a large pot, heat the olive oil over medium heat. Once hot, add the chicken thighs, browning them on both sides for about 3-4 minutes per side. Remove the chicken and set it aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until they are soft and aromatic, roughly 3-5 minutes.
- Stir in the cumin, coriander, paprika, cinnamon, salt, and pepper. Allow the spices to toast for about a minute.
- Add the rinsed basmati rice to the pot, stirring well to coat the grains in the spice mixture.
- Carefully pour the chicken broth into the pot, stirring to combine. Bring the mixture to a boil.
- Return the browned chicken to the pot. Cover and reduce the heat to low. Cook for about 20 minutes or until the rice is tender.
- Once the rice is cooked, stir in the raisins and slivered almonds.
- Garnish with fresh cilantro before serving.
Notes
This dish is versatile; you can easily customize it to dietary needs or preferences. It stores well and can be reheated for later meals.