Moroccan Chicken with Golden Rice
Transport your taste buds to North Africa with this vibrant Moroccan Chicken with Golden Rice. Juicy, bone-in, skin-on chicken thighs are seared to golden perfection and simmered in a fragrant medley of warm spices like cumin, cinnamon, and paprika, creating a dish rich with bold, earthy flavors. Paired with a stunning golden rice infused with turmeric, sweet bursts of chopped dried apricots, and the crunch of toasted slivered almonds, this recipe is a symphony of textures and tastes. Finished with fresh cilantro, zesty lemon, and a hint of brightness, this hearty dish is perfect for a dinner that feels both indulgent and wholesome. Easy to make in just under an hour, this one-pot wonder is an ideal choice for a weeknight meal or an impressive entertaining option. Keywords: Moroccan chicken, golden rice, one-pot dinner, flavorful chicken recipe, turmeric rice, North African spices, easy Moroccan recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 large onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 2 teaspoons turmeric (divided)
- 4 cups chicken broth
- 2 cups long-grain rice
- 1 cup dried apricots (chopped)
- 0.5 cup slivered almonds (toasted)
- 0.25 cup fresh cilantro (chopped)
- 1 large lemon (zested and juiced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the chicken thighs with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper, then sear them in the skillet until golden brown on both sides, about 4-5 minutes per side. Transfer the chicken to a plate.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.
Add the ground cumin, coriander, cinnamon, paprika, and 1 teaspoon of turmeric to the skillet. Stir and toast the spices for 1 minute to release their aroma.
Pour in 3 cups of chicken broth, scraping the bottom of the skillet to deglaze it. Return the chicken thighs to the skillet, cover, and simmer on low heat for 30 minutes, until the chicken is tender and fully cooked.
While the chicken simmers, prepare the golden rice. In a medium saucepan, add the remaining 1 teaspoon of turmeric and 1 cup of chicken broth to the 2 cups of rice. Add the dried apricots and 0.5 teaspoons of salt. Stir and bring to a boil over medium heat.
Reduce the rice to a low simmer, cover, and cook for 18-20 minutes until the rice is tender and the liquid is absorbed.
Once both the chicken and rice are cooked, fluff the rice with a fork and stir in the toasted slivered almonds, chopped cilantro, and lemon zest. Squeeze over the juice of 1 lemon for added freshness.
Serve the Moroccan chicken thighs over the golden rice, garnished with additional cilantro and a sprinkle of almonds if desired.
Nutrition Facts
Calories |
3799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.6 g | 275% | |
| Saturated Fat | 49.1 g | 246% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5372 mg | 234% | |
| Total Carbohydrate | 287.1 g | 104% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 119.2 g | ||
| Protein | 210.1 g | 420% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 5488 mg | 117% | |
*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.
