Moroccan Chicken Pilaf
Infuse your dinner routine with the vibrant flavors of Morocco by making this fragrant and flavorful Moroccan Chicken Pilaf. This one-pan wonder combines tender, spiced chicken thighs with fluffy basmati rice, delicately seasoned with warm spices like cinnamon, cumin, and turmeric. Sweet bursts of chopped dried apricots and the satisfying crunch of toasted almonds add texture and depth, while fresh cilantro provides a touch of brightness. Perfectly balanced and easy to prepare in under an hour, this dish is ideal for a hearty family meal or an impressive dinner party centerpiece. Serve this aromatic pilaf warm, and let its enticing aroma and rich flavors transport your taste buds to North Africa. Keywords: Moroccan chicken pilaf, one-pan dinner, chicken and rice recipe, Moroccan spices, weeknight dinner idea.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 pieces chicken thighs (boneless, skinless)
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground cumin
- 0.5 teaspoons ground turmeric
- 1 teaspoons ground coriander
- 1 teaspoons paprika
- 1.5 cups uncooked basmati rice (rinsed and drained)
- 3 cups chicken stock
- 0.5 cups dried apricots (chopped)
- 0.25 cups sliced almonds (toasted)
- 2 tablespoons fresh cilantro (chopped)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Heat olive oil in a large, deep skillet or saucepan over medium-high heat.
Season the chicken thighs with salt and pepper on both sides. Add them to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the chopped onion. Sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic, cinnamon, cumin, turmeric, coriander, and paprika. Cook for 1 minute until fragrant.
Add the rinsed basmati rice to the skillet and stir to coat the rice in the spices and oil.
Pour in the chicken stock and bring the mixture to a boil. Reduce heat to low and arrange the seared chicken thighs on top of the rice.
Cover the skillet with a tight-fitting lid and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
Remove the skillet from heat and sprinkle the chopped dried apricots, toasted almonds, and chopped cilantro over the pilaf.
Fluff the rice gently with a fork, mixing in the toppings. Serve warm and enjoy your Moroccan Chicken Pilaf!
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 662 mg | 29% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 13.2 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 699 mg | 15% | |
*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.
