Exotic and Sweet Moroccan Chicken with Spicy Rice
Transport your taste buds to the vibrant markets of Morocco with this Exotic and Sweet Moroccan Chicken with Spicy Rice. This dish combines tender, golden-seared chicken thighs simmered in a rich, aromatic sauce infused with warming spices like cumin, cinnamon, and ginger. Sweet notes of honey and plump dried apricots shine through, balanced by the crunch of slivered almonds and fresh cilantro for a burst of flavor in every bite. Paired with a side of bold, golden rice spiced with turmeric and red chili flakes, this recipe offers the perfect blend of sweet, savory, and spicy. Ready in just over an hour, this visually stunning and flavorful meal is ideal for impressing guests or turning any weeknight into an exotic culinary escape.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1.5 cups chicken broth
- 2 tablespoons honey
- 0.5 cup dried apricots, chopped
- 0.25 cup slivered almonds
- 2 tablespoons fresh cilantro, chopped
- 1 cup long-grain rice
- 2 cups water
- 0.5 teaspoon ground turmeric
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper and sear them in the hot oil until browned on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
In the same skillet, add the remaining tablespoon of olive oil and sauté the onions until soft and translucent, about 5 minutes.
Add the minced garlic, ground cumin, ground cinnamon, ground ginger, and paprika to the pan. Stir and cook for 1-2 minutes until the spices are fragrant.
Pour in the chicken broth and stir in the honey and dried apricots. Return the chicken thighs to the skillet, spooning some of the sauce over the top.
Reduce the heat, cover, and let the chicken simmer for 25 minutes, stirring occasionally.
Meanwhile, prepare the spicy rice: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the turmeric, red chili flakes, and rice. Toast the rice for 2-3 minutes, stirring frequently.
Pour in the water and season with salt. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes or until the rice is tender and the water is absorbed.
Add the slivered almonds and cilantro to the chicken skillet just before serving, stirring them in gently.
Serve the Moroccan chicken over the spicy rice and garnish with additional cilantro, if desired.
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3761 mg | 164% | |
| Total Carbohydrate | 178.6 g | 65% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 89.5 g | ||
| Protein | 179.5 g | 359% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 379 mg | 29% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3282 mg | 70% | |
*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.
