- In a separate pot, cook the basmati rice according to the package instructions. Fluff the cooked rice with a fork.
Contents
- 1 Tips
- 2 Kitchen Equipment
- 3 How to Store
- 4 Food and Drink Pairings
- 5 FAQ
- 6 Conclusion
- 7 Moroccan Chicken and Rice
- 8 Tips
- 9 Kitchen Equipment
- 10 How to Store
- 11 Food and Drink Pairings
- 12 FAQ
- 13 Conclusion
- 14 Moroccan Chicken and Rice
- 15 Tips
- 16 Kitchen Equipment
- 17 How to Store
- 18 Food and Drink Pairings
- 19 FAQ
- 20 Conclusion
- 21 Moroccan Chicken and Rice
- 22 Moroccan Chicken and Rice Benefits
- 23 Make It Your Own
- 24 Ingredients
- 25 Directions
- 26 Tips
- 27 Kitchen Equipment
- 28 How to Store
- 29 Food and Drink Pairings
- 30 FAQ
- 31 Conclusion
- 32 Moroccan Chicken and Rice
Serving
- Serve the Moroccan Chicken over a bed of fluffy basmati rice, garnishing with slivered almonds and fresh cilantro.
Tips
You can make the spices (cumin, coriander, and cinnamon) even tastier by cooking them in the pan before adding the chicken. This makes them smell and taste really good. You can make the recipe your very own by adding veggies like bell peppers or carrots. It makes the meal even heartier and colorful. If you like your chicken without bones, you can use chicken breast or thigh pieces instead. Just remember to change the cooking time so they don’t get too cooked.
Kitchen Equipment
- Large, heavy-bottomed skillet with a lid
- Cutting board and knife
- Pot for cooking rice
- Measuring cups and spoons
- Wooden spoon or spatula
How to Store
If you have extra Moroccan Chicken and Rice, put it in a tightly sealed container and keep it in the fridge for 3-4 days.
Food and Drink Pairings
To make your meal even better, try having Moroccan Chicken and Rice with a tasty Tzatziki sauce or a fresh Lobster caesar salad on the side. And to drink, you can enjoy minty Moroccan tea, to be honest, every Moroccan dish pairs very suitable with Moroccan mint tea. It all goes together wonderfully!
FAQ
Can I use brown rice instead of basmati?
Yes, you can use brown rice as a healthier option, but it takes longer to cook and might be a bit different. Make sure it’s fully cooked before eating.
Is there a vegetarian version of this recipe?
Absolutely! Instead of chicken, you can use chickpeas, tofu, or your favorite veggies. Change the spices to your liking.
How can I make this dish less spicy?
To make it less spicy, use less cayenne pepper. Taste it as you cook and make it just how you like it.
Conclusion
And that’s it – you’ve got a colorful, fragrant, and incredibly tasty Moroccan Chicken and Rice recipe that’s great for any time. Remember to share this recipe with your family and friends, and make sure to follow my blog for more Moroccan recipes.
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Moroccan Chicken and Rice
Ingredients
- 2 pounds of bone-in, skin-on chicken thighs
- 2 cups of long-grain basmati rice
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 teaspoons of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cinnamon
- 1 teaspoon of paprika
- 1/2 teaspoon of ground turmeric
- 1/2 teaspoon of cayenne pepper (adjust for spice preference)
- Salt and pepper to taste
- 3 cups of chicken broth
- 1/2 cup of dried apricots, chopped
- 1/2 cup of slivered almonds
- Fresh cilantro for garnish
* I earn a commission from Instacart from qualifying purchases.
Instructions
- Begin by patting the chicken thighs dry with paper towels and season them generously with salt and pepper.
- In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat.
- Add the chicken thighs skin-side down and sear them until golden brown and crispy, about 4-5 minutes per side.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, add the chopped onions and minced garlic. Sauté until the onions turn translucent, about 2-3 minutes.
- Add the ground cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper. Cook for another 2 minutes until fragrant.
- Return the seared chicken to the skillet, nestling it among the aromatic spices.
- Pour in the chicken broth and add the dried apricots.
- Bring the mixture to a gentle simmer. Cover the skillet and let it cook for 20-25 minutes, allowing the chicken to become tender and flavorful.
- In a separate pot, cook the basmati rice according to the package instructions. Fluff the cooked rice with a fork.
- Serve the Moroccan Chicken over a bed of fluffy basmati rice, garnishing with slivered almonds and fresh cilantro.
Notes
- Return the seared chicken to the skillet, nestling it among the aromatic spices.
- Pour in the chicken broth and add the dried apricots.
- Bring the mixture to a gentle simmer. Cover the skillet and let it cook for 20-25 minutes, allowing the chicken to become tender and flavorful.
Cooking the Rice
- In a separate pot, cook the basmati rice according to the package instructions. Fluff the cooked rice with a fork.
Serving
- Serve the Moroccan Chicken over a bed of fluffy basmati rice, garnishing with slivered almonds and fresh cilantro.
Tips
You can make the spices (cumin, coriander, and cinnamon) even tastier by cooking them in the pan before adding the chicken. This makes them smell and taste really good. You can make the recipe your very own by adding veggies like bell peppers or carrots. It makes the meal even heartier and colorful. If you like your chicken without bones, you can use chicken breast or thigh pieces instead. Just remember to change the cooking time so they don’t get too cooked.
Kitchen Equipment
- Large, heavy-bottomed skillet with a lid
- Cutting board and knife
- Pot for cooking rice
- Measuring cups and spoons
- Wooden spoon or spatula
How to Store
If you have extra Moroccan Chicken and Rice, put it in a tightly sealed container and keep it in the fridge for 3-4 days.
Food and Drink Pairings
To make your meal even better, try having Moroccan Chicken and Rice with a tasty Tzatziki sauce or a fresh Lobster caesar salad on the side. And to drink, you can enjoy minty Moroccan tea, to be honest, every Moroccan dish pairs very suitable with Moroccan mint tea. It all goes together wonderfully!
FAQ
Can I use brown rice instead of basmati?
Yes, you can use brown rice as a healthier option, but it takes longer to cook and might be a bit different. Make sure it’s fully cooked before eating.
Is there a vegetarian version of this recipe?
Absolutely! Instead of chicken, you can use chickpeas, tofu, or your favorite veggies. Change the spices to your liking.
How can I make this dish less spicy?
To make it less spicy, use less cayenne pepper. Taste it as you cook and make it just how you like it.
Conclusion
And that’s it – you’ve got a colorful, fragrant, and incredibly tasty Moroccan Chicken and Rice recipe that’s great for any time. Remember to share this recipe with your family and friends, and make sure to follow my blog for more Moroccan recipes.
Moroccan Chicken and Rice
Ingredients
- 2 pounds of bone-in, skin-on chicken thighs
- 2 cups of long-grain basmati rice
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 teaspoons of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cinnamon
- 1 teaspoon of paprika
- 1/2 teaspoon of ground turmeric
- 1/2 teaspoon of cayenne pepper (adjust for spice preference)
- Salt and pepper to taste
- 3 cups of chicken broth
- 1/2 cup of dried apricots, chopped
- 1/2 cup of slivered almonds
- Fresh cilantro for garnish
* I earn a commission from Instacart from qualifying purchases.
Instructions
- Begin by patting the chicken thighs dry with paper towels and season them generously with salt and pepper.
- In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat.
- Add the chicken thighs skin-side down and sear them until golden brown and crispy, about 4-5 minutes per side.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, add the chopped onions and minced garlic. Sauté until the onions turn translucent, about 2-3 minutes.
- Add the ground cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper. Cook for another 2 minutes until fragrant.
- Return the seared chicken to the skillet, nestling it among the aromatic spices.
- Pour in the chicken broth and add the dried apricots.
- Bring the mixture to a gentle simmer. Cover the skillet and let it cook for 20-25 minutes, allowing the chicken to become tender and flavorful.
- In a separate pot, cook the basmati rice according to the package instructions. Fluff the cooked rice with a fork.
- Serve the Moroccan Chicken over a bed of fluffy basmati rice, garnishing with slivered almonds and fresh cilantro.
Notes
- In the same skillet, add the chopped onions and minced garlic. Sauté until the onions turn translucent, about 2-3 minutes.
- Add the ground cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper. Cook for another 2 minutes until fragrant.
Simmering
- Return the seared chicken to the skillet, nestling it among the aromatic spices.
- Pour in the chicken broth and add the dried apricots.
- Bring the mixture to a gentle simmer. Cover the skillet and let it cook for 20-25 minutes, allowing the chicken to become tender and flavorful.
Cooking the Rice
- In a separate pot, cook the basmati rice according to the package instructions. Fluff the cooked rice with a fork.
Serving
- Serve the Moroccan Chicken over a bed of fluffy basmati rice, garnishing with slivered almonds and fresh cilantro.
Tips
You can make the spices (cumin, coriander, and cinnamon) even tastier by cooking them in the pan before adding the chicken. This makes them smell and taste really good. You can make the recipe your very own by adding veggies like bell peppers or carrots. It makes the meal even heartier and colorful. If you like your chicken without bones, you can use chicken breast or thigh pieces instead. Just remember to change the cooking time so they don’t get too cooked.
Kitchen Equipment
- Large, heavy-bottomed skillet with a lid
- Cutting board and knife
- Pot for cooking rice
- Measuring cups and spoons
- Wooden spoon or spatula
How to Store
If you have extra Moroccan Chicken and Rice, put it in a tightly sealed container and keep it in the fridge for 3-4 days.
Food and Drink Pairings
To make your meal even better, try having Moroccan Chicken and Rice with a tasty Tzatziki sauce or a fresh Lobster caesar salad on the side. And to drink, you can enjoy minty Moroccan tea, to be honest, every Moroccan dish pairs very suitable with Moroccan mint tea. It all goes together wonderfully!
FAQ
Can I use brown rice instead of basmati?
Yes, you can use brown rice as a healthier option, but it takes longer to cook and might be a bit different. Make sure it’s fully cooked before eating.
Is there a vegetarian version of this recipe?
Absolutely! Instead of chicken, you can use chickpeas, tofu, or your favorite veggies. Change the spices to your liking.
How can I make this dish less spicy?
To make it less spicy, use less cayenne pepper. Taste it as you cook and make it just how you like it.
Conclusion
And that’s it – you’ve got a colorful, fragrant, and incredibly tasty Moroccan Chicken and Rice recipe that’s great for any time. Remember to share this recipe with your family and friends, and make sure to follow my blog for more Moroccan recipes.
Moroccan Chicken and Rice
Ingredients
- 2 pounds of bone-in, skin-on chicken thighs
- 2 cups of long-grain basmati rice
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 teaspoons of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cinnamon
- 1 teaspoon of paprika
- 1/2 teaspoon of ground turmeric
- 1/2 teaspoon of cayenne pepper (adjust for spice preference)
- Salt and pepper to taste
- 3 cups of chicken broth
- 1/2 cup of dried apricots, chopped
- 1/2 cup of slivered almonds
- Fresh cilantro for garnish
* I earn a commission from Instacart from qualifying purchases.
Instructions
- Begin by patting the chicken thighs dry with paper towels and season them generously with salt and pepper.
- In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat.
- Add the chicken thighs skin-side down and sear them until golden brown and crispy, about 4-5 minutes per side.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, add the chopped onions and minced garlic. Sauté until the onions turn translucent, about 2-3 minutes.
- Add the ground cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper. Cook for another 2 minutes until fragrant.
- Return the seared chicken to the skillet, nestling it among the aromatic spices.
- Pour in the chicken broth and add the dried apricots.
- Bring the mixture to a gentle simmer. Cover the skillet and let it cook for 20-25 minutes, allowing the chicken to become tender and flavorful.
- In a separate pot, cook the basmati rice according to the package instructions. Fluff the cooked rice with a fork.
- Serve the Moroccan Chicken over a bed of fluffy basmati rice, garnishing with slivered almonds and fresh cilantro.
Notes
Hi Guys, Today, we’re going to make a special Mediterranean recipe it’s Moroccan Chicken and Rice. this dish contains soft chicken and rice. It’s perfect for chicken and rice lovers, also it’s a little bit different from traditional chicken and rice recipes. Let’s discover the ingredients, steps, and some cool tips to make the perfect Moroccan Chicken and Rice.
Moroccan Chicken and Rice Benefits
Eating Moroccan Chicken and Rice is a smart choice because it’s filled with fresh veggies and lean protein, which are great for your body. Plus, special spices like cumin and paprika aren’t just tasty, they might also help your body by reducing inflammation.
Make It Your Own
Absolutely, you’re spot on! Moroccan Chicken and Rice is all about having fun in the kitchen. You can add your most-loved veggies or experiment with fresh spices to discover your own perfect taste. you can make whatever you crave. I, too, enjoy trying something new with this dish every time!
Ingredients
To make this amazing Moroccan Chicken and Rice, you’ll need these ingredients:
- 2 pounds of bone-in, skin-on chicken thighs
- 2 cups of long-grain basmati rice
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 teaspoons of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cinnamon
- 1 teaspoon of paprika
- 1/2 teaspoon of ground turmeric
- 1/2 teaspoon of cayenne pepper (adjust for spice preference)
- Salt and pepper to taste
- 3 cups of chicken broth
- 1/2 cup of dried apricots, chopped
- 1/2 cup of slivered almonds
- Fresh cilantro for garnish
Now that we have our ingredients ready, let’s move on to the exciting part – cooking!
Directions
Preparing the Chicken
- Begin by patting the chicken thighs dry with paper towels and season them generously with salt and pepper.
- In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat.
- Add the chicken thighs skin-side down and sear them until golden brown and crispy, about 4-5 minutes per side.
- Remove the chicken from the skillet and set it aside.
Sautéing the Aromatics
- In the same skillet, add the chopped onions and minced garlic. Sauté until the onions turn translucent, about 2-3 minutes.
- Add the ground cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper. Cook for another 2 minutes until fragrant.
Simmering
- Return the seared chicken to the skillet, nestling it among the aromatic spices.
- Pour in the chicken broth and add the dried apricots.
- Bring the mixture to a gentle simmer. Cover the skillet and let it cook for 20-25 minutes, allowing the chicken to become tender and flavorful.
Cooking the Rice
- In a separate pot, cook the basmati rice according to the package instructions. Fluff the cooked rice with a fork.
Serving
- Serve the Moroccan Chicken over a bed of fluffy basmati rice, garnishing with slivered almonds and fresh cilantro.
Tips
You can make the spices (cumin, coriander, and cinnamon) even tastier by cooking them in the pan before adding the chicken. This makes them smell and taste really good. You can make the recipe your very own by adding veggies like bell peppers or carrots. It makes the meal even heartier and colorful. If you like your chicken without bones, you can use chicken breast or thigh pieces instead. Just remember to change the cooking time so they don’t get too cooked.
Kitchen Equipment
- Large, heavy-bottomed skillet with a lid
- Cutting board and knife
- Pot for cooking rice
- Measuring cups and spoons
- Wooden spoon or spatula
How to Store
If you have extra Moroccan Chicken and Rice, put it in a tightly sealed container and keep it in the fridge for 3-4 days.
Food and Drink Pairings
To make your meal even better, try having Moroccan Chicken and Rice with a tasty Tzatziki sauce or a fresh Lobster caesar salad on the side. And to drink, you can enjoy minty Moroccan tea, to be honest, every Moroccan dish pairs very suitable with Moroccan mint tea. It all goes together wonderfully!
FAQ
Can I use brown rice instead of basmati?
Yes, you can use brown rice as a healthier option, but it takes longer to cook and might be a bit different. Make sure it’s fully cooked before eating.
Is there a vegetarian version of this recipe?
Absolutely! Instead of chicken, you can use chickpeas, tofu, or your favorite veggies. Change the spices to your liking.
How can I make this dish less spicy?
To make it less spicy, use less cayenne pepper. Taste it as you cook and make it just how you like it.
Conclusion
And that’s it – you’ve got a colorful, fragrant, and incredibly tasty Moroccan Chicken and Rice recipe that’s great for any time. Remember to share this recipe with your family and friends, and make sure to follow my blog for more Moroccan recipes.
Moroccan Chicken and Rice
Ingredients
- 2 pounds of bone-in, skin-on chicken thighs
- 2 cups of long-grain basmati rice
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 teaspoons of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cinnamon
- 1 teaspoon of paprika
- 1/2 teaspoon of ground turmeric
- 1/2 teaspoon of cayenne pepper (adjust for spice preference)
- Salt and pepper to taste
- 3 cups of chicken broth
- 1/2 cup of dried apricots, chopped
- 1/2 cup of slivered almonds
- Fresh cilantro for garnish
* I earn a commission from Instacart from qualifying purchases.
Instructions
- Begin by patting the chicken thighs dry with paper towels and season them generously with salt and pepper.
- In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat.
- Add the chicken thighs skin-side down and sear them until golden brown and crispy, about 4-5 minutes per side.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, add the chopped onions and minced garlic. Sauté until the onions turn translucent, about 2-3 minutes.
- Add the ground cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper. Cook for another 2 minutes until fragrant.
- Return the seared chicken to the skillet, nestling it among the aromatic spices.
- Pour in the chicken broth and add the dried apricots.
- Bring the mixture to a gentle simmer. Cover the skillet and let it cook for 20-25 minutes, allowing the chicken to become tender and flavorful.
- In a separate pot, cook the basmati rice according to the package instructions. Fluff the cooked rice with a fork.
- Serve the Moroccan Chicken over a bed of fluffy basmati rice, garnishing with slivered almonds and fresh cilantro.
