Description
A flavorful Moroccan Chicken and Rice dish that combines spices, chicken, and dried fruits for a delicious meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, drained
- 1/2 cup dried apricots, chopped
- 1/2 cup raisins
- 1/4 cup slivered almonds, toasted
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground cumin, coriander, cinnamon, paprika, and cayenne pepper (if using) to the skillet. Cook for 1-2 minutes, stirring frequently, until the spices are fragrant.
- Add the chicken pieces to the skillet, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes.
- Stir in the rice, chicken broth, diced tomatoes, chopped apricots, and raisins. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
- Once cooked, remove the skillet from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and stir in the toasted almonds.
- Serve warm, garnished with fresh cilantro or parsley.
Notes
- For added flavor, marinate the chicken in the spices and olive oil for a few hours or overnight before cooking.
- Substitute the dried apricots and raisins with other dried fruits like cranberries or figs for a different taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 20g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg