Description
Prepare to embark on a flavorful journey with this aromatic and comforting Moroccan Chicken Rice dish. Tender chicken is simmered in a blend of fragrant spices, including cumin, coriander, and cinnamon, creating a depth of flavor that will transport your taste buds to the vibrant markets of Morocco. Paired with fluffy rice, this dish is a satisfying and easy-to-make meal perfect for any occasion.
Ingredients
– 1 pound boneless, skinless chicken breasts, cubed
– 2 cups long-grain white rice
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 2 teaspoons ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon ground cinnamon
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper (optional, for heat)
– 4 cups chicken broth
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions
1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
2. Add the cubed chicken and sear on all sides until golden brown, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. Reduce the heat to medium and add the diced onion to the same pan. Cook for 3-4 minutes, stirring occasionally, until the onion is translucent.
4. Add the minced garlic and continue cooking for 1 minute, until fragrant.
5. Stir in the cumin, coriander, cinnamon, paprika, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
6. Pour in the chicken broth and add the rice. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
7. Return the seared chicken to the pan, cover, and cook for an additional 5-10 minutes, or until the chicken is cooked through.
8. Remove from heat and stir in the chopped parsley. Season with salt and pepper to taste.
9. Serve the Moroccan Chicken Rice hot, garnished with additional parsley if desired.
Notes
For a creamier texture, you can stir in a tablespoon or two of plain yogurt or sour cream just before serving. If you prefer a spicier dish, increase the amount of cayenne pepper. This recipe also works well with boneless, skinless chicken thighs for a more tender and juicy result.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Moroccan