Moroccan Style Spicy Chicken Rice 25 Minutes to Make
Infuse your weeknight dinner routine with bold flavors and aromatic spices with this Moroccan-Style Spicy Chicken Rice, ready in just 25 minutes! Tender bites of seasoned chicken are paired with fragrant long-grain rice, sweet bursts of raisins, and colorful vegetables like carrots and bell peppers, all simmered in a spiced broth featuring warm notes of cumin, coriander, cinnamon, and paprika. This one-pan wonder not only saves time but also delivers restaurant-quality results with minimal fuss. Perfect for busy households, this dish is both hearty and vibrant, offering a delightful balance of savory, spicy, and sweet flavors. Garnished with fresh parsley for a touch of brightness, it’s an easy recipe that looks as good as it tastes—great for both a casual family meal or an impressive dinner for guests.
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Recipe Information
Ingredients
- 400 grams boneless chicken thighs
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon red chili flakes
- 1 medium, diced carrot
- 1 medium, diced bell pepper
- 2 tablespoons raisins
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the boneless chicken thighs into bite-sized pieces and season with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat.
Add the chicken pieces to the pan and cook for 3-4 minutes until lightly browned. Remove and set aside.
In the same skillet, add the diced onion and cook for 2 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
Add the ground cumin, ground coriander, ground cinnamon, paprika, and red chili flakes to the skillet. Stir well to coat the onions and garlic in the spices.
Add the diced carrot and bell pepper to the pan. Cook for 2-3 minutes until slightly softened.
Stir in the rice and toast it for 1 minute to coat it with the spices.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low, cover the skillet with a lid, and simmer for 10 minutes.
Add the raisins and cooked chicken back into the pan. Stir gently to combine.
Cover again and cook for another 5 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove from the heat and let the dish sit, covered, for 2 minutes. Fluff the rice with a fork.
Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 3802 mg | 165% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 32.7 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2353 mg | 50% | |
*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.
