This dish brings together earthy spices like cumin, cinnamon, and turmeric with juicy chicken and fluffy rice, finished with fresh herbs and a touch of lemon.
Why You’ll Love It
- One-pot wonder → easy cleanup.
- Full of flavor → warming Moroccan-inspired spices.
- Customizable → add veggies, dried fruits, or nuts.
Ingredients
- 4 bone-in chicken thighs (or 2 large chicken breasts, cut in half)
- 1 cup long-grain rice (basmati or jasmine)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground paprika
- ½ tsp ground cinnamon
- ½ tsp turmeric
- ¼ tsp ground ginger
- 2 ½ cups chicken broth
- 1 cup carrots, diced (optional)
- ½ cup golden raisins or dried apricots (optional, for sweetness)
- Salt & pepper, to taste
- Fresh cilantro or parsley, for garnish
- Lemon wedges, for serving
Instructions
- Season Chicken → Pat chicken dry and season with salt, pepper, and a sprinkle of cumin & paprika.
- Sear → Heat olive oil in a large skillet or Dutch oven. Sear chicken on both sides until golden (about 5–6 minutes per side). Remove and set aside.
- Sauté Aromatics → In the same pan, add onion and garlic. Cook until softened. Stir in cumin, paprika, cinnamon, turmeric, and ginger.
- Add Rice & Broth → Stir rice into the spices to toast lightly. Pour in chicken broth, carrots, and dried fruit (if using). Mix well.
- Nest Chicken → Place seared chicken on top of the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes (until rice is fluffy and chicken is cooked through).
- Rest & Serve → Let sit covered for 5 minutes. Garnish with fresh herbs and a squeeze of lemon.
Serving Ideas
- Add toasted almonds or pine nuts on top for crunch.
- Pair with a cucumber yogurt sauce for cooling balance.
- Serve with flatbread or pita on the side.