Description
Moroccan Chicken & Rice: An Incredible Ultimate Recipe
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 1 cup long-grain rice (such as basmati)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 cup frozen peas
- Fresh cilantro or parsley, for garnish (optional)
Instructions
- Creating Moroccan Chicken & Rice is simple if you follow these steps:
- In a large pot, heat the olive oil over medium heat.
- Season the chicken thighs with salt and pepper. Add them to the pot and brown on both sides for about 5-7 minutes. Remove and set aside.
- In the same pot, add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute.
- Stir in the cumin, coriander, cinnamon, and paprika. Cook for about 1 minute until fragrant.
- Add the drained diced tomatoes and stir well. Next, pour in the chicken broth and bring to a simmer.
- Stir in the rice, making sure it is well distributed in the broth.
- Place the browned chicken thighs back into the pot, skin side up. Bring to a gentle simmer.
- Cover the pot and reduce the heat to low. Cook for about 25-30 minutes, or until the rice is tender and has absorbed the liquid.
- In the last 5 minutes of cooking, add the frozen peas to the pot. Cover again until heated through.
- Fluff the rice with a fork and garnish with chopped cilantro or parsley before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg