Description
A delicious and fragrant Moroccan Chicken & Rice recipe, perfect for a weeknight dinner.
Ingredients
Scale
- 4 pieces chicken thighs
- 2 cups long-grain rice
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 cup peas
- 1/4 cup raisins
- 1/4 cup almonds, toasted
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chicken thighs and brown on all sides.
- Remove the chicken and set aside. In the same pot, add the onion and garlic and sauté until soft.
- Add the spices (cumin, coriander, cinnamon, paprika, and cayenne) and cook until fragrant.
- Add the rice and stir to coat with the spice mixture.
- Pour in the chicken broth and return the chicken to the pot.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
- Add the peas and raisins, stirring gently. Cover and cook for an additional 5-10 minutes, or until the rice is cooked through.
- Fluff the rice with a fork and serve, garnished with toasted almonds.
Notes
- This dish can be made in advance and reheats well.
- For added richness, consider adding a tablespoon of honey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg