Moroccan-Style Chicken & Rice

Moroccan-Style Chicken & Rice is a flavorful and aromatic dish that combines the traditional spices and ingredients of Moroccan cuisine.

The dish typically consists of tender chicken pieces cooked with onions, garlic, and a unique and exotic combination of warm, aromatic spices known as Ras El Hanout.

The seasoning is a blend of cumin, paprika, turmeric, coriander, cinnamon, cloves, allspice and ginger.

The chicken is then served over a bed of fluffy basmati rice with garlic, onion and spices that include turmeric, coriander then simmered in chicken broth.

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This Moroccan-style dish is garnished with dried fruits, nuts, and fresh herbs, adding a touch of sweetness and crunch.

The result is a satisfying and well-balanced meal that is both comforting and exotic.

Whether served for a family dinner or a special occasion, Moroccan-Style Chicken & Rice is sure to impress with its bold flavors and beautiful presentation.

Moroccan-Style Chicken & Rice

For The Chicken

1 1/4 pounds chopped chicken breast

1 tablespoon olive oil

1 tablespoon Ras El Hanout

1/4 teaspoon saffron threads

1 teaspoon salt

1/4 cup chicken broth

1/4 cup freshly squeezed orange juice

1 tablespoon honey

1/4 cup chopped dried apricots

1/4 cup chopped dates

1/4 cup slivered almonds

Add chopped chicken, 1/2 teaspoon salt, Ras El Hanout and saffron to a medium bowl and mix to coat chicken.

In a large skillet, heat the olive oil over medium heat. Add the chopped chicken breast and cook for 5-6 minutes, until it starts to brown.

Next add chicken broth, orange juice, and honey, dried apricots and dates, stir to combine.

Allow the mixture to simmer for 10-12 minutes, until the chicken is fully cooked and the sauce has thickened.

Meanwhile in a separate skillet, toast the slivered almonds over medium heat until they are lightly browned. Spoon to a plate and set aside.

Serve the chicken over rice or couscous, and sprinkle the toasted almonds on top. Enjoy!

For The Rice

2 tablespoons olive oil

1 yellow medium onion, finely chopped (can use white onion)

4 garlic cloves, crushed

1 tablespoon powdered turmeric

1 teaspoon powdered coriander

3 1/2 Cups Chicken stock

2 Cups Basmati rice

Salt

Rinse rice until in a bowl until water runs clear. Set aside.

In a small skillet over medium heat, add olive oil, when shimmering add garlic and onion. Sauté for 1 minute, then add and stir in turmeric and coriander. Continue cooking until the onions are softened, about 5 minutes.

Add the rice and stir to combine, making sure rice is completely coated, about 2 – 3 minutes. Add chicken stock and stir in. Cover skillet with a lid and cook 20 minutes.

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Plate rice and top with chicken, slivered almonds, dried chopped apricots and fresh chopped cilantro.

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Try These Moroccan Favorites

• Moroccan Baked Chicken Thighs With Broccoli
• Moroccan Three Bean and Kale Soup
• Moroccan Orange & Radish Salad With Cinnamon Vinaigrette

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