Description
A flavorful dish featuring chicken and rice with Moroccan spices.
Ingredients
Scale
- 4 chicken thighs
- 1 cup basmati rice
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup raisins
- 1/4 cup almonds, slivered
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chicken thighs and brown on both sides.
- Remove chicken and set aside.
- Add onion and garlic to the pot, sauté until soft.
- Stir in cumin, coriander, paprika, cinnamon, salt, and pepper.
- Add rice and stir to coat.
- Pour in chicken broth and bring to a boil.
- Return chicken to the pot, cover, and reduce heat to low.
- Cook for 20 minutes or until rice is tender.
- Add raisins and almonds, fluff with a fork.
- Garnish with cilantro before serving.
Notes
- Adjust spices to your taste.
- Use bone-in chicken for more flavor.
- Let it rest before serving for better texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Moroccan Chicken and Rice, Chicken, Rice, Moroccan Cuisine