Description
How to make flavorful Moroccan Chicken & Rice with tender chicken, fragrant spices, and fluffy rice that’s an easy one-pan weeknight meal your family will love.
Ingredients
Scale
- Base & Main Components:
- 2 pounds bone-in, skin-on chicken thighs
- 1 ½ cups basmati rice, rinsed
- 3 cups chicken broth, low-sodium
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- Flavor Builders:
- 4 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 medium carrots, peeled and diced
- 1 large red bell pepper, diced
- 1 tablespoon fresh lemon juice
- Seasonings & Spices:
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- Finishing & Toppings:
- ½ cup fresh cilantro, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Prep Chicken & Veg: Start by seasoning your bone-in, skin-on chicken thighs generously with salt and pepper. While they rest, dice the yellow onion, carrots, and red bell pepper for your Moroccan Chicken & Rice. Remember to rinse your basmati rice thoroughly.
- Sauté Aromatics: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear chicken skin-side down until golden brown; remove. Add diced onion, carrots, and bell pepper to the pot, cooking until softened, about 5-7 minutes.
- Build Flavors: Stir in minced garlic, ground cumin, turmeric, and sweet paprika, cooking for 1 minute until fragrant. Pour in the undrained diced tomatoes, scraping up any browned bits from the bottom. Add the rinsed basmati rice, stirring to coat well.
- Simmer & Bake: Pour in 3 cups of chicken broth and stir gently. Nestle the seared chicken thighs back into the pot, skin-side up. Bring to a gentle simmer, then cover tightly and bake at 375°F (190°C) for 25-30 minutes until rice is tender.
- Add Chickpeas: After baking, remove the pot from the oven. Gently stir in the drained and rinsed chickpeas. Cover the pot again and let your Moroccan Chicken & Rice rest for 5-10 minutes off the heat. This allows the rice to fully absorb moisture.
- Finish Dish: Uncover the pot. Using a fork, gently fluff the fragrant rice. Drizzle fresh lemon juice over everything; this brightens the flavors beautifully and adds a critical zing. Ensure chicken is cooked through.
- Garnish & Serve: Garnish your ultimate Moroccan Chicken & Rice with a generous sprinkle of fresh chopped cilantro. Serve this flavorful one-pan dinner hot, straight from the pot, for an easy and comforting meal that your family will adore.
Notes
Resting the dish after baking is crucial for fluffy, moist rice; never skip this step.
Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat gently with a splash of broth.
For a vegetarian version, swap chicken broth for vegetable broth and add extra chickpeas or lentils.
Pair with a dollop of plain Greek yogurt to add a creamy, cooling contrast to the warm spices.
Prep diced vegetables and season chicken a day ahead to save time on cooking day.