Casablanca Chicken and Rice Zwt3 North Africa
Take your taste buds on a flavorful journey to North Africa with this Casablanca Chicken and Rice recipe, a vibrant, one-pot dish brimming with warm, aromatic spices and wholesome ingredients. Succulent chicken thighs are seasoned and browned to perfection, then simmered with fragrant cinnamon, turmeric, cumin, and coriander for a rich, savory base. The long-grain rice absorbs the flavors of tender carrots, sweet raisins, and chicken broth, creating a hearty, perfectly balanced meal. Topped with crunchy slivered almonds and a pop of fresh parsley, this dish is as visually stunning as it is delicious. With minimal prep and just one pan, this recipe is perfect for an exotic weeknight dinner or a special occasion. Let the irresistible smells of Moroccan-inspired cuisine fill your kitchen and transform your meal into an unforgettable experience! Ideal for serving a family of four, it’s a comforting, spice-laden feast you'll want to make again and again.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 3 cups chicken broth
- 1.5 cups long-grain rice
- 2 medium, sliced carrots
- 0.5 cup raisins
- 0.25 cup slivered almonds
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoons of black pepper.
Brown the chicken thighs on both sides in the hot oil for about 4-5 minutes per side. Remove and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic, ground cinnamon, turmeric, cumin, and coriander. Cook for 1 minute until fragrant.
Add the chicken broth and scrape the bottom of the skillet to release any browned bits. Bring the broth to a simmer.
Stir in the long-grain rice, sliced carrots, and raisins. Nestle the browned chicken thighs on top of the rice mixture.
Cover the skillet with a tight-fitting lid and reduce the heat to low. Simmer for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).
Remove the skillet from heat and let it sit, covered, for 5 minutes.
Sprinkle the slivered almonds and fresh parsley over the finished dish.
Serve hot and enjoy your Casablanca Chicken and Rice!
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 17.5 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 989 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
