Imagine a dish that transports you to the bustling markets of Marrakech with every bite. This Moroccan Chicken with Spiced Rice is not just a meal; it’s an experience filled with the rich flavors of North Africa. Perfect for those who are gluten free, this recipe uses aromatic spices that will awaken your senses and tantalize your taste buds.
What’s the secret to this dish? It’s all about the spices! With a combination of cumin, coriander, and cinnamon, the chicken becomes bursting with flavor, while the spiced rice serves as the ideal canvas to soak up all those delicious juices. This recipe will impress your guests and leave them asking for seconds.
Whether you’re preparing a cozy family dinner or hosting a gathering, this Moroccan Chicken with Spiced Rice is sure to shine. Easy to make and delightful to eat, it’s a dish that brings everyone together around the table.
Delicious Moroccan Chicken with Spiced Rice
This Moroccan Chicken with Spiced Rice is a flavorful dish that features tender chicken marinated in aromatic spices and served over a bed of spiced basmati rice. The taste is a delightful balance of savory and subtly sweet, with a hint of warmth from the spices.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup basmati rice, rinsed
- 2 cups chicken broth
- 1/2 cup raisins
- 1/4 cup almond slivers, toasted
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, mix olive oil, cumin, coriander, cinnamon, paprika, salt, and pepper. Rub the mixture all over the chicken thighs and marinate for at least 30 minutes.
- Sear the Chicken: In a large skillet over medium-high heat, add the marinated chicken skin-side down. Sear until the skin is golden brown, about 5-7 minutes. Flip and cook for another 5 minutes.
- Cook the Rice: Remove the chicken and set aside. In the same skillet, add the rinsed basmati rice, chicken broth, and raisins. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until the rice is tender and liquid is absorbed.
- Combine and Finish: Return the chicken to the skillet, nestling it into the rice. Cover and cook on low heat for an additional 10-15 minutes until the chicken is cooked through.
- Serve: Fluff the rice with a fork, sprinkle with toasted almond slivers and fresh cilantro, and serve hot.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 4 servings
- Calories: 450kcal
- Fat: 20g
- Protein: 30g
- Carbohydrates: 40g
