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Gathering the right ingredients is key to making Moroccan chicken and rice a hit. Here’s what you need: - 4 chicken thighs, skinless and boneless - 1 cup basmati rice - 1 large onion, chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon ground cinnamon - 1 teaspoon smoked paprika - 1 teaspoon turmeric - 1/2 teaspoon crushed red pepper flakes (adjust for spice level) - 1 can (14 oz) chickpeas, drained and rinsed - 1 cup diced tomatoes (canned or fresh) - 2 cups chicken broth - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro or parsley, for garnish - Lemon wedges, for serving This mix of ingredients gives the dish its rich flavor. Chicken thighs work well because they stay juicy. The spices add warmth and depth. Basmati rice absorbs all those tasty juices. Chickpeas and tomatoes bring texture and nutrition. Don't forget the fresh herbs and lemon for a bright finish! {{ingredient_image_1}} First, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Season 4 skinless, boneless chicken thighs with salt and pepper. Place the chicken in the pot and sear for about 5 minutes on each side. You want a nice brown color. Once browned, remove the chicken and set it aside. In the same pot, add 1 large chopped onion and 2 minced cloves of garlic. Sauté them until the onions turn translucent and fragrant. This should take about 3-4 minutes. The smell will be amazing! Now it’s time to add flavor! Stir in 1 teaspoon each of ground cumin, ground cinnamon, smoked paprika, and turmeric. Also, add 1/2 teaspoon of crushed red pepper flakes. Toast these spices for about 1 minute. Then, add 1 cup of basmati rice, stirring to coat it in the spices. Next, add 1 cup of diced tomatoes and 1 can of drained chickpeas. Pour in 2 cups of chicken broth and mix everything well. Place the seared chicken back into the pot. Make sure the chicken is submerged in the mixture. Bring it to a gentle simmer, then cover the pot with a lid. Cook on low heat for about 20 minutes. Do not lift the lid during this time; this keeps the steam inside. Once the 20 minutes are up, remove the pot from heat. Let it sit covered for another 5 minutes. After that, take off the lid and fluff the rice with a fork. Taste it and adjust the seasoning with more salt and pepper if needed. To serve, plate the chicken and rice. Garnish with fresh cilantro or parsley. Add lemon wedges on the side for a zesty kick. This dish looks great and tastes even better! To make your chicken taste great, marinate it in spices. Use salt, cumin, and paprika. Let it sit for at least 30 minutes. This will boost the flavor. When you brown the chicken, heat olive oil in your pot. Sear the chicken for about five minutes on each side. This helps lock in juices and adds a nice crust. For basmati rice, rinse it under cold water first. This removes extra starch and helps the rice stay fluffy. Use a 1:2 ratio of rice to broth for cooking. This means one cup of rice needs two cups of broth. Bring the pot to a boil, then lower the heat. Cover it and let it simmer for twenty minutes. This will give you rice that is tender but not mushy. If you like mild dishes, cut back on red pepper flakes. You can also add more tomatoes for sweetness. For a spicier kick, increase the red pepper or try adding harissa paste. This North African spice mix adds depth and heat. Feel free to experiment with other spices too. Add more cumin or even a touch of ginger for a unique twist. Pro Tips Marinate the Chicken: For a deeper flavor, marinate the chicken thighs in the spices, a bit of olive oil, and lemon juice for a few hours or overnight before cooking. Use Quality Rice: Opt for high-quality basmati rice for the best texture and aroma. Rinse it thoroughly before cooking to remove excess starch. Adjust the Spiciness: If you're unsure about the heat level, start with less crushed red pepper flakes and add more gradually to taste. Rest Before Serving: Let the dish sit covered for a few minutes after cooking. This helps the flavors meld together and makes the rice fluffier. {{image_2}} You can easily make a vegetarian version of this dish. Simply swap the chicken for tofu. Use firm tofu and cut it into cubes. Sauté it just like the chicken. You can also add more veggies. Try bell peppers, zucchini, or carrots for color and flavor. This keeps the meal hearty and satisfying. If you want to change the base, use quinoa or brown rice. Quinoa cooks fast and adds a nutty taste. Brown rice gives a chewy texture and is more nutritious. Adjust the cooking time based on the grain you choose. Always check the package for specific guidelines. To make your dish even tastier, add dried fruits. Raisins or apricots work well in this recipe. They add a nice touch of sweetness. Just toss them in when you add the rice. They will soften and blend with the spices. This small change can elevate the meal to new heights. To store leftovers, let the chicken and rice cool down first. Place them in an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This way, you know how long it has been stored. To freeze Moroccan chicken and rice, use freezer-safe containers or bags. Divide the dish into portions for easier thawing. It can last up to three months in the freezer. When you want to eat it, move the container to the fridge. Let it thaw overnight. This helps maintain flavor and texture. Reheat the chicken and rice gently on the stovetop or in the microwave. If using the stovetop, add a splash of water or broth. This adds moisture and keeps the rice from drying out. Heat until warm, stirring occasionally. In the microwave, use a covered dish to trap steam. Heat in short intervals, stirring in between. This ensures even heating without losing texture. This dish takes about 45 minutes to make. You need 15 minutes to prep the ingredients. Then, it cooks for 20 minutes. After cooking, let it sit for 5 minutes to enhance the flavor. Yes, you can prepare this dish ahead of time. Cook and cool the chicken and rice. Store them in an airtight container in the fridge. They will stay fresh for up to 3 days. Great side options include a fresh salad or roasted vegetables. You can also serve warm bread or pita to soak up the tasty sauce. For a refreshing touch, try a yogurt dip. Yes, this dish is gluten-free. The key ingredients, like chicken, rice, and spices, do not contain gluten. Always check for gluten-free labels on canned goods like broth and tomatoes. You can use brown rice, but it needs more time to cook. Adjust cooking time to about 30-35 minutes. Add a bit more liquid to ensure it cooks well. Brown rice offers a nutty flavor and extra fiber. This blog post outlines how to make a flavorful Moroccan chicken and rice dish. We covered the ingredients like spices, aromatics, and garnishes. You learned the steps from sautéing chicken to serving the dish. I also shared tips for perfect chicken, rice, and spice levels. Remember, you can customize this meal with vegetarian options or different grains. Proper storage and reheating methods help you enjoy leftovers. Dive into this easy recipe and bring a taste of Morocco to your kitchen!

Spicy Moroccan Chicken and Rice

A flavorful dish combining chicken thighs, spices, and rice, perfect for a hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Moroccan
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 thighs chicken, skinless and boneless
  • 1 cup basmati rice
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 0.5 teaspoon crushed red pepper flakes
  • 1 can (14 oz) chickpeas, drained and rinsed
  • 1 cup diced tomatoes
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • to taste salt
  • to taste pepper
  • for garnish fresh cilantro or parsley
  • for serving lemon wedges

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper and place them in the pot. Sear for about 5 minutes on each side, or until browned. Remove the chicken from the pot and set aside.
  • In the same pot, add the chopped onion and garlic. Sauté until the onions become translucent and fragrant, about 3-4 minutes.
  • Stir in the ground cumin, cinnamon, smoked paprika, turmeric, and crushed red pepper flakes, cooking for an additional 1 minute to toast the spices.
  • Add the basmati rice to the pot, stirring to coat with the spices. Follow by adding the can of diced tomatoes and chickpeas, then pour in the chicken broth. Mix everything well.
  • Place the seared chicken thighs back into the pot, ensuring they are submerged in the liquid. Bring the mixture to a gentle simmer, then cover the pot with a lid.
  • Let the dish cook for 20 minutes on low heat without removing the lid, until the rice is tender and has absorbed the liquid.
  • Once cooked, remove the pot from heat and let it sit covered for another 5 minutes. Afterward, remove the lid, fluff the rice with a fork, and adjust seasoning with more salt and pepper if necessary.
  • Plate the chicken and rice, garnishing with freshly chopped cilantro or parsley. Serve with lemon wedges on the side to squeeze over the dish.

Notes

Adjust the crushed red pepper flakes for desired spice level.
Keyword chicken, Moroccan, rice, spicy