One-Pan Moroccan Chicken & Rice
This Moroccan Chicken & Rice is a vibrant, one-pan meal that brings the bold and aromatic flavors of North Africa right to your kitchen. The dish features tender, spice-rubbed chicken nestled in a bed of fluffy, golden-yellow rice that has been infused with a blend of warm spices like cumin, turmeric, and cinnamon.
Ingredients
- 4-6 bone-in skin-on chicken thighs
- 1.5 cups basmati or long-grain rice rinsed
- 2.5 cups chicken broth
- 1 large onion diced
- 3 cloves garlic minced
- 2 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- In a small bowl, mix the cumin, turmeric, cinnamon, and ginger. Season the chicken thighs generously with salt, pepper, and half of the spice mix.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken skin-side down for 5-7 minutes until golden-brown. Flip and sear for another 2 minutes. Remove and set aside.
- In the same pan, sauté onion until soft (about 5 minutes). Add garlic and the remaining spice mix, cooking for another minute until fragrant.
- Add the rinsed rice and stir to coat with the spices.
- Pour in the chicken broth and stir, scraping up any browned bits from the pan.
- Nestle the chicken thighs back into the rice. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid.
- Simmer for 20-25 minutes, or until the liquid is absorbed and chicken is cooked through.
- Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork, garnish with fresh herbs, and serve.