Description
A flavorful Moroccan-inspired dish made with golden spiced chicken, fluffy basmati rice, raisins, almonds, and warm aromatics, all cooked in one pot for a comforting, crowd-pleasing meal.
Ingredients
Scale
- 4 to 6 bone-in chicken thighs
- 1 ½ cups basmati rice
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- A handful of fresh cilantro, chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 3 cups chicken broth
- 2 tablespoons olive oil
- ¼ cup raisins
- ¼ cup slivered almonds, toasted
- Salt and black pepper, to taste
Instructions
- Heat a large skillet or Dutch oven over medium heat and add olive oil.
- Season chicken with salt, pepper, cumin, turmeric, cinnamon, and ginger.
- Sear chicken skin-side down until golden brown, about 5 minutes per side. Remove and set aside.
- In the same pan, sauté onion until soft, then add garlic and cook for 1 minute.
- Stir in rice and raisins, then nestle the chicken on top. Pour in chicken broth.
- Bring to a boil, reduce heat to low, cover, and simmer for 20–25 minutes until rice is tender and liquid is absorbed.
- Turn off heat and let sit covered for 5 minutes.
- Top with slivered almonds and chopped cilantro before serving.
Notes
- Soak the rice for 15–20 minutes for fluffier texture.
- Use a heavy-bottomed pan to prevent burning.
- Reheat leftovers with a splash of broth to restore moisture.
Nutrition
- Serving Size: 1 plate
- Calories: 530
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
Keywords: Moroccan chicken, one-pot rice, spiced chicken, easy Moroccan recipe, chicken and rice