Moroccan Chicken & Rice Recipe

I love sharing my Moroccan Chicken And Rice creation that bursts with vibrant spices and a delightful mix of flavors. The well-seasoned chicken and aromatic rice, enriched by olives and fresh cilantro, turn an everyday dinner into an unexpected celebration of taste and togetherness, perfect for enjoying with family and friends.

I’ve been playing around with flavors and I came up with this crazy tasty Moroccan Chicken & Rice dish that I just have to share. I started with 4 bone-in, skin-on chicken thighs seasoned with salt and freshly ground black pepper then seared them in a couple tablespoons of olive oil until they got that nice golden brown color.

I used a large chopped onion and 3 minced garlic cloves to build the base along with spices like 1 teaspoon each of ground ginger, cumin and coriander, plus a dash of turmeric, paprika and a pinch of ground cinnamon that really brings out the flavor. I then added a can of diced tomatoes, 1 1/2 cups of chicken broth and 1 cup of long grain rice to create that hearty, comforting texture.

Finally, a handful of green olives and 1/4 cup chopped fresh cilantro makes it truly unique. You really have to try it, its a game changer for a regular dinner!

Why I Like this Recipe

I love this recipe because the spices come together in a way that just blows my mind. The mix of ginger, cumin, coriander, turmeric, paprika, and cinnamon gives the dish a bold flavor that makes every bite interesting. I also really appreciate how the chicken turns out so juicy and crispy on the outside when it’s browned in olive oil. Another reason I like it is that the rice soaks up all that tasty tomato and spice broth and becomes super comforting. Finally, the olives and cilantro add that extra kick that makes the dish feel uniquely delicious and a bit different from your regular chicken dinner.

Ingredients

• Chicken thighs provide hearty protein and rich flavor, they cook up super juicy.
• Olive oil supplies healthy fats and gives the dish a smooth, rich texture.
• Diced tomatoes add tangy acidity, vitamins and moisture, lifting the dish wonderfully.
• Warm spices like ginger, cumin and cinnamon create a bold, aromatic flavor blend.
• Green olives contribute a salty tang and healthy fibre, complementing other flavours.
• Rice provides necessary carbs and makes the meal filling while keeping texture light.
• Fresh cilantro brightens the dish with a herby aroma, balancing all the spice.

Ingredient Quantities

• 4 bone-in, skin-on chicken thighs
• Salt to taste
• Freshly ground black pepper to taste
• 2 to 3 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1 can (14.5 oz) diced tomatoes
• 1 1/2 cups chicken broth
• 1 cup long grain rice
• 1/2 cup green olives, pitted
• 1/4 cup chopped fresh cilantro

How to Make this

1. First, season the chicken thighs with salt and pepper on both sides.

2. Heat 2-3 tablespoons of olive oil in a large pot over medium-high heat and brown the chicken thighs until they get a nice golden color on both sides. Then take them out and set aside.

3. In that same pot, toss in the chopped onion and minced garlic, cooking them until they get soft and a bit translucent.

4. Now add the spices–1 teaspoon each of ginger, cumin, and coriander, along with 1/2 teaspoon turmeric, 1/2 teaspoon paprika, and 1/4 teaspoon cinnamon. Stir them around until they become really fragrant.

5. Pour in the can of diced tomatoes with their juice and 1 1/2 cups of chicken broth, scraping up any brown bits from the bottom of the pot.

6. Add 1 cup of long grain rice and give it a good stir so the rice is mixed in well with the tomato and spice sauce.

7. Place the chicken back into the pot, skin side up. Make sure the rice almost covers the chicken pieces.

8. Bring everything to a simmer, then lower the heat, cover the pot, and let it cook for about 25 minutes until the rice is tender and the chicken is fully cooked.

9. Once it’s done, stir in the 1/2 cup green olives and then sprinkle 1/4 cup chopped fresh cilantro over the top before serving. Enjoy!

Equipment Needed

1. Large, deep pot with lid
2. Tongs or a sturdy spatula
3. Measuring spoons
4. Measuring cups
5. Sharp knife
6. Cutting board
7. Can opener
8. Plate for resting the chicken thigh after browning

FAQ

Moroccan Chicken & Rice Recipe Substitutions and Variations

• Instead of bone-in, skin-on chicken thighs, you can use boneless, skinless thighs or even chicken breasts if you want a leaner dish
• If you dont have olive oil on hand, try using avocado oil or canola oil which also add a nice flavor
• Long grain rice can be swapped with basmati or jasmine rice for a similar texture and taste
• For green olives, you might use capers or chopped dill pickles if you want that salty kick
• If you’re out of diced tomatoes, fresh chopped tomatoes or tomato puree work pretty well as substitutes

Pro Tips

1. Make sure you brown the chicken really well on all sides; this not only gives it a better look but also seals in the juices so the meat gets more flavorful.
2. When you cook the onions and garlic, don’t rush it. Let them get soft and a little translucent, but keep an eye on them because burnt garlic turns bitter real quick.
3. Stir the spices in fast after they hit the pan so they can release their aroma evenly, and make sure they don’t clump up which could cause some burnt bits in the sauce.
4. Keep checking the rice while it cooks because if it sticks to the bottom it might burn; if that happens, lower the heat a bit and consider adding a splash of extra broth to keep it moist.