Moroccan Chicken and Rice Recipe: A Flavorful One-Pot Meal

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If you are looking for a flavorful and easy meal, this Moroccan Chicken and Rice recipe is the perfect choice. This one-pot meal combines tender chicken, fragrant Moroccan spices, and fluffy basmati rice for a convenient and delicious weeknight dinner. Discover how to bring the exotic flavors of Morocco to your kitchen with this simple yet satisfying dish.

Ingredients

Here are the ingredients you'll need for this flavorful dish:

For the Chicken:

  • 3 garlic cloves, minced
  • Zest of one lemon
  • 1 teaspoon sea salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons extra virgin olive oil
  • 6 large or 8 small bone-in, skin-on chicken thighs (or one chicken, cut into 8 pieces)

For the Rice:

  • 4 tablespoons extra virgin olive oil
  • 1/4 cup pine nuts or roughly chopped pistachios (or a combination)
  • 1 small onion, finely diced
  • 1/2 teaspoon salt
  • 1 teaspoon cumin seeds (or ground cumin)
  • 1 cup basmati rice, rinsed until the water runs clear
  • 6 dates, pitted and diced
  • 12-16 kalamata olives, pitted and diced
  • 2 1/2 cups chicken broth / stock
  • 1 good pinch saffron (optional)
  • Lemon juice
  • Preserved lemon, thinly sliced, or lemon zest
  • Chopped parsley, mint, or a combination

Instructions

Follow these simple steps to create a delicious Moroccan Chicken and Rice dish:

  1. In a dish large enough to fit the chicken, mix together the minced garlic, lemon zest, sea salt, paprika, cumin, ginger, turmeric, cinnamon, and the olive oil. Add the chicken to the dish and rub all over with the spice paste. Refrigerate for at least 3 hours, or overnight. If you are likely to be busy on the day when you are going to be making this recipe, I recommend making the spice blend in advance. You can even season the chicken up to 24 hours in advance.
  2. Preheat the oven to 425°F.
  3. In a large (10-inch) high-sided skillet, heat the 1/4 cup olive oil over medium-low heat. Add the nuts and cook, stirring often, until golden brown and fragrant, about 2 minutes. Remove with a slotted spoon and set aside, leaving the oil in the pan.
  4. Raise the heat to medium and add the onion and salt. Sauté until golden brown and slightly softened, stirring occasionally, about 5-6 minutes.
  5. Add the cumin and the rice, stirring to get it coated with the oil and get a little toasty, about one minute.
  6. Add the dates, olives, broth, and saffron, if using. Bring to a simmer.
  7. Nestle in the chicken, so the skin is facing up and above the broth.
  8. Carefully transfer to the preheated oven and roast for 40 minutes, until the chicken is cooked through to 165°F and the liquid has all been absorbed.
  9. Allow to rest for 5 minutes and then squeeze in the lemon juice, and garnish with the preserved lemon, toasted nuts, and fresh herbs.

For an even heartier and more complete meal, you can serve the One Pot Moroccan Chicken and Rice with a side of warm naan bread or a fresh green salad.

Tips and Variations

  • Fresh tomatoes can be used instead of canned ones. I opted for canned because my tomatoes are not ready for harvesting yet.
  • You do not need the large variety of dried fruit.
  • This is truly a one dish meal. I pour a glass of light, citrusy white wine in a chilled glass and call it dinner.
  • To add an extra touch of freshness and brightness to this Moroccan chicken rice dinner recipe, consider garnishing it with some chopped fresh herbs, such as cilantro or parsley.
  • If you’re looking for a creamier texture, you can stir in a dollop of Greek yogurt or sour cream just before serving.

Instant Pot Directions

You can also make this dish in an Instant Pot:

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  1. Put the chicken on a plate and sprinkle and rub it with ½ tsp. salt and the pepper.
  2. Set Instant Pot to the SAUTE mode, then add 2 Tbsp. oil. Put the chicken in the pot and sear for 5 minutes on both sides (cook without moving it - this is important because it starts the cooking process). Remove the chicken from the pot and return it to the plate.
  3. Add the onions and spices to the pot and sauté stirring occasionally, until the onions have softened and are starting to brown and spices are fragrant, about 5 - 7 minutes.
  4. Turn off the SAUTE mode and add the water, rice, and figs (or currants, raisins, or prunes), stirring to combine.
  5. Nestle the chicken on top of the rice, and pressure cook on HIGH for 20 minutes, then use Natural Pressure Release for 5 minutes, followed by Quick Pressure Release.

If you have leftovers, this one-pot chicken and rice recipe makes for a great next-day lunch option. The flavors will continue to develop overnight, making for an even more delicious meal.

Enjoy this delicious and flavorful One Pot Moroccan Chicken and Rice recipe!

Moroccan Chicken and Rice Recipe | One-Pot Meal | Easy & Delicious

Discover the easy way to prepare a mouth-watering Moroccan chicken and rice dish with just one pot. Without a lot of preparation or much cooking time, this Moroccan chicken dish will be ready on the dinner table before you know it!

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tags: #Moroccan