Moroccan chicken and rice browns spiced chicken thighs, then simmers rice, broth, dried apricots, and chickpeas together in the same skillet with the chicken nestled on top, covered, until the rice is tender, ready in about 50 minutes. Keeping the pan covered while the rice cooks, as the recipe specifies, is what lets it steam evenly instead of drying out on top while the bottom finishes.
Moroccan Chicken & Rice
Ingredients
- 1 1/2 lb boneless skinless chicken thighs, cut into chunks
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp turmeric
- 1 cup long-grain white rice, rinsed
- 2 cups low-sodium chicken broth
- 1/2 cup diced dried apricots
- 1 can (15 oz) chickpeas, drained and rinsed
- Salt and black pepper, to taste
- Chopped cilantro or parsley, optional
Instructions
- Season chicken with salt, pepper, cumin, paprika, cinnamon, and turmeric.
- Heat olive oil in a large deep skillet over medium-high heat. Brown chicken for 4 to 5 minutes, then transfer to a plate.
- Add onion to the skillet and cook for 3 minutes. Add garlic and cook for 30 seconds.
- Stir in rice, broth, apricots, and chickpeas.
- Return chicken to the skillet. Bring to a simmer, cover, and reduce heat to low.
- Cook for 18 to 22 minutes, until rice is tender and chicken reaches 165°F.
- Rest covered for 5 minutes, then fluff with a fork and garnish if desired.
Recipe Notes
- Rinse rice before cooking for a fluffier texture.
- Keep the pan covered while the rice cooks.
- Apricots add gentle sweetness without making the dish dessert-like.
- Use a tight-fitting lid so the rice steams evenly.
- Storage: Store in the refrigerator for up to 4 days.
- Reheating: Reheat with a splash of broth or water to soften the rice.
- Substitutions: Use raisins instead of apricots. Use chicken breasts instead of thighs, watching closely to avoid overcooking. Use parsley instead of cilantro.
Why you'll love this
- Rinsing the rice before cooking, as the recipe's own notes suggest, removes surface starch that would otherwise make the finished rice gummy rather than fluffy.
- Adding dried apricots directly to the rice as it simmers lets them plump up and soften with gentle sweetness, rather than staying chewy the way they would if added only at the end.
Tips for the best result
- Rinse the rice before cooking for a fluffier texture, exactly as the recipe's own notes advise.
- Keep a tight-fitting lid on the pan while the rice steams, per the recipe's own notes, so it cooks evenly rather than losing steam unevenly.
Troubleshooting
The rice is unevenly cooked - mushy in some spots, firm in others.
This usually means steam escaped unevenly during cooking. Use a tight-fitting lid as the recipe's own notes stress, and avoid lifting it to check more than necessary.
The chicken is dry when using chicken breast instead of thighs.
The recipe's own notes flag this substitution directly and suggest watching closely to avoid overcooking, since breast meat cooks faster and dries out more easily than thighs in this covered-simmer method.
The recipe's own notes say to store in the refrigerator for up to 4 days and reheat with a splash of broth or water to soften the rice.
The recipe's own notes suggest raisins instead of apricots, or parsley instead of cilantro.
Frequently asked questions
Can I make this with bone-in chicken?
Absolutely! Bone-in chicken, such as thighs or drumsticks, can be used. It might require slightly longer cooking times to ensure it's cooked through and tender, but it will add even more depth of flavor to your dish.
What kind of rice is best?
These varieties cook up fluffy and separate, perfectly absorbing all the aromatic spices without becoming sticky.
Is this recipe spicy?
This recipe is generally mild to medium, focusing more on aromatic spices rather than heat. If you prefer it spicier, feel free to add a pinch of cayenne pepper or a dash of your favorite hot sauce.
Can I prepare components ahead of time?
Yes! You can marinate the chicken a day in advance, and even chop all your vegetables. This makes assembly quick and easy, especially on busy weeknights, ensuring a stress-free cooking experience.
What are good toppings for Moroccan Chicken & Rice?
Garnish with fresh cilantro or parsley, toasted slivered almonds, a sprinkle of pomegranate seeds for sweetness and crunch, or a dollop of cooling plain yogurt.
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