Moroccan Chicken & Rice
This dish features tender chicken thighs and flavorful rice cooked in a blend of spices.
Equipment
- Skillet
- Pot
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken thighs
For the Rice
- 2 cups long-grain rice
For the Vegetables
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, sliced
- 1 cup bell peppers, diced
For the Broth and Seasonings
- 2 cups chicken broth
- 1 cup diced tomatoes canned or fresh
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper optional
- to taste Salt and pepper
- 2 tablespoons olive oil
For Garnish
- to taste Fresh parsley or cilantro for garnish
- to taste Lemon wedges for serving
Instructions
- Heat olive oil in a skillet over medium heat. Add chicken thighs and cook until browned.
- Add onions and garlic to the skillet. Sauté until the onions are translucent.
- Add rice, chicken broth, diced tomatoes, carrots, bell peppers, and spices. Stir to combine.
- Bring to a boil, then reduce heat. Cover and simmer until rice is cooked and chicken is tender.
- Garnish with parsley or cilantro and serve with lemon wedges.
Notes
You can adjust the spices to your taste. Serve with a side salad for a complete meal.