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February 3, 2021 By Julia Pinney 37 Comments

Moroccan Chicken & Rice

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Why not spice up your dinner with this Moroccan Chicken & Rice dish. Tender chicken thighs marinaded and cooked in turmeric, coriander and cumin which brings all the flavour to the dinner table. I can’t tell you how tasty it is, so you’ll just have to try it for yourself!

CLOSE UP OF MOROCCAN CHICKEN IN A SKILLET
Moroccan Chicken and Rice

Looking for something new and exciting to put on the dinner table this week? Well, you got to try this Moroccan Chicken and Rice Dinner! You don’t need to travel outside your kitchen to bring theses exotic flavours to you dinner table. And if you haven’t already checked out my Roasted Moroccan Chicken or the Beef & Squash Tagine, check out those as well!

What are Moroccan Flavours & Spices

So many different spices are used in Moroccan cooking and here’s a few of the common ones that you will all be familiar with already.

  • cinnamon
  • cumin
  • turmeric
  • ginger
  • paprika
  • cloves

And here’s a few more that might be new to you

  • saffron
  • fennel
  • anise
  • fenegreek
  • caraway
OVER HEAD VIEW OF moroccan chicken and rice
Moroccan Chicken & Rice

Using Moroccan Spices

Of course, like all cuisines, there’s a whole lot more to it. As well, not all these spices are used in everyday cooking.

This dish, for example, only uses a fraction of all those spices to bring it together.

After living here in Spain for 24 years now, I’ve learned to use so many of these spices in cooking with hit and miss results. Thankfully, this dish was a hit….haha!

My first introduction to Moroccan cooking was through the Moro Cookbook. Admittedly, I only ever cooked a handful of recipes from that book. Nonetheless a great capture of where Andalucia, Spain meets Morocco in cooking.

CLOSE UP OF MORRCCAN CHICKEN AND RICE ON A PLACE
Moroccan Chicken & Rice

Are You New To Using Exotic Spices

I know that getting started out,it might seem a little daunting with flavours you’re not familiar with. But once you get started, there will be no stopping you. I promise!

Most of the time, it’s nice to stick to what you know, I get it 100%. But other times, it’s nice to have a break from the norm and make something like this delicious Moroccan inspired dinner.

There’s no stopping you!

over head view of the moroccan chicken and rice
Moroccan Chicken & Rice

Notes about the Moroccan Chicken & Rice

Okay, lets talk about this Moroccan chicken dish.  First of all, I just have to say how much I loved it.  It was really fantastic!

  • I used small chicken thighs with bone in but no skin.  If you are using large chicken thighs, cook them on the stove top for about 10 minutes longer than the recipe states below.  This may require a bit of additional stock if the pan goes dry. Yes, you can cook this dish with skin on.  Just keep in mind it may add a big more of a greasy texture to the rice with the finished dish.  Just a thought.
  • I wouldn’t skip the recommended serving at the end of the recipe!  Really, it made the dish even that much better.  Just a squeeze of fresh lemon juice, some fresh coriander and a bit of Greek yogurt on the side.  Really fantastic!
CLOSE UP OF MOROCCAN CHICKEN
Moroccan Chicken & Rice

How To Serve The Moroccan Chicken & Rice

This could be a great dinner to serve at a dinner for friends if they love trying more exotic foods.  Keep it in mind next time you want to spice things up.

And if you’re looking for more inspired Moroccan dishes, take a look at the Moroccan Seared Tuna or the Spiced Morccan Pork Kebabs. I even got a Spiced Moroccan Soup recipe for all your vegetarian lovers out there. Have a look around and see what you can find.

Happy cooking friends and cook something exotic today!


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MOROCCAN CHICKEN IN A SKILLET
Moroccan Chicken & Rice

Get the recipe!


moroccan chicken and rice on a plate
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Moroccan Chicken & Rice

Why not spice up your dinner with this Moroccan Chicken & Rice dish. I can't tell you how tasty it is, so you'll just have to try it for yourself!
Prep Time15 mins
Cook Time50 mins
Marinade Time1 hr
Total Time2 hrs 5 mins
Course: Main Course
Cuisine: Moroccan
Keyword: chicken, rice, Spice
Servings: 6 servings
Calories: 621kcal
Author: Julia Pinney

Ingredients

For the chicken:

  • 6 Chicken thighs bone in (with skin, optional)
  • Juice of 1/2 lemon
  • 1/4 Cup chicken stock
  • 1 Tablespoon olive oil
  • 1 1/2 Tablespoons turmeric
  • 1 Tablespoon cumin
  • 1/2 Tablespoon dried coriander
  • 1 1/2 Tablespoons oregano
  • 6 Garlic cloves crushed
  • Salt
  • pepper

For the rice:

  • 2 Cups Basmati rice
  • 3 1/2 Cups Chicken stock
  • 1 Onion finely chopped
  • 4 Garlic cloves crushed
  • 1 Tablespoon turmeric
  • 1 Teaspoon coriander
  • 2 Tablespoons olive oil
  • Salt

To serve:

  • Lime wedges
  • Greek yogurt
  • Fresh coriander
US Customary – Metric

Instructions

  • First marinade the chicken. Add the lemon juice, turmeric, cumin, coriander, oregano, garlic, salt and pepper to a large bowl and stir. Add chicken and stir to coat. Cover and refrigerate for one hour to overnight.
  • Preheat oven to 350 degrees F.
  • Remove chicken from fridge when ready to cook. Heat 1 tablespoon of olive oil in a large ovenproof skillet over the stove top. Add the chicken, the meaty side down. Cook for about 5 minutes until browned and flip over cooking the other side for a further 5 minutes or so. Reduce heat to low, add the 1/4 cup/60 ml of chicken stock, cover and leave to cook for a further 10 minutes. Remove chicken from pan and transfer to a plate.
  • In the reserved pan, add the remaining olive oil, garlic and onion. Stir for for a minute and add the turmeric and coriander. Stir well. Leave to cook until the onions are softened, about 5 minutes. Add the rice and stir well until the rice is completely coated, about 2 – 3 minutes. Evenly pour over all the stock and give a quick stir.
  • Arrange the chicken over the dish, cover and put in the oven for further 20 minutes or until the rice has absorbed all the liquid. Remove from oven and leave a few minutes before serving.
  • Fluff rice with a fork before serving.
  • I recommend serving this dish with lime wedges, Greek yogurt and fresh coriander.

Notes

Can marinade up to overnight.
Nutrition Facts
Moroccan Chicken & Rice
Amount Per Serving (1 serving)
Calories 621 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 7g44%
Cholesterol 115mg38%
Sodium 309mg13%
Potassium 614mg18%
Carbohydrates 61g20%
Fiber 2g8%
Sugar 3g3%
Protein 28g56%
Vitamin A 122IU2%
Vitamin C 4mg5%
Calcium 78mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Chicken & Turkey, Main Courses, Recipes Tagged With: Moroccan Chicken, Stove Top Chicken

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Reader Interactions

Comments

  1. Julie says

    April 18, 2022 at 9:59 am

    Hi, is the coriander in the rice ground coriander or fresh coriander?
    Thanks

    Reply
    • Julia Pinney says

      April 18, 2022 at 10:13 am

      Hi Julie, I should have been more clear about that. The coriander in the rice is ground. I’ll make a change in the recipe. Thanks!

      Reply
      • Julie says

        April 19, 2022 at 6:36 am

        5 stars
        Thanks, I just tried this, although I used some Moroccan seasoning I had in the cupboard for the chicken, but followed the rice part exactly, and it was AMAZING!!!

        Reply
        • Julia Pinney says

          April 20, 2022 at 4:37 pm

          So happy it turned out for you Julie and you enjoyed it. Thanks for the kind feedback!

          Reply
  2. Cindy says

    May 26, 2022 at 1:20 am

    4 stars
    This was good but not as flavorful as I expected. It really didn’t have a marinade, it was more of a paste with the juice of half a lemon as the only liquid. I feel like the spice flavor didn’t penetrate. Maybe I missed something? But the rice was very good and it made the house smell amazing while it was cooking.

    Reply
    • Julia Pinney says

      May 27, 2022 at 1:04 pm

      Hi Cindy, thanks for you honest feedback, it’s much appreciated. I’ve made this dish many times and we really enjoy it. Yes, the flavour isn’t as powerful as if it were in a sauce or a lingering marinade. I would say it has subtle flavours. You could try tweaking to your taste buds if you make it again. You could try adding about 2-3 tablespoons of olive oil to the marinade and up the lemon to a whole lemon. If you marinade overnight, the chicken will have more flavour. I’ve made it with just marinding for an hour and I did it with the chicken marinading overnight. Without doubt, overnight resulted in more tender and flavoursome chicken. I hope this helps. And thank you so much for your feedback. Enjoy the weekend.

      Reply
  3. Theresa says

    June 6, 2022 at 1:29 am

    It was awesome. Thank you!

    Reply
    • Julia Pinney says

      June 6, 2022 at 5:47 am

      Happy you enjoyed it Theresa. Thanks for the kind feedback😍

      Reply
  4. Maria says

    July 15, 2022 at 3:34 am

    Can this be cooked in a tagine?

    Reply
    • Julia Pinney says

      July 23, 2022 at 9:08 am

      Maria, so sorry for the late reply. Somehow, I overlooked this comment. I’ve not tested this recipe in a tagine, so I’m not sure what the method would be exactly. For exact times, I would have to test it myself. Of course, you can give it a try!

      Reply
      • Kirilie says

        October 25, 2022 at 9:54 am

        The rice takes longer in a tagine at the moment mine has been cooking for 40min. But the chicken is perfect maybe cook rice separately?

        Reply
        • Julia Pinney says

          October 31, 2022 at 8:39 am

          Hi Kirilie, I’ve been getting several people with the rice taking longer to cook. I’m curious are you using Basmati rice? I’ve cooked this recipe many times with Basmati rice and the cooking time never changes. I appreciate the feedback. I will add some notes to the recipe card, thank you.

          Reply
  5. Penny says

    August 10, 2022 at 4:14 am

    Do I cook the rice before I put it in the oven?

    Reply
    • Julia Pinney says

      August 10, 2022 at 12:35 pm

      The rice will cook in the oven

      Reply
  6. joan says

    August 11, 2022 at 5:26 pm

    Hello,

    Can I use boneless chicken thighs in this recipe?
    Thank you!

    Reply
    • Julia Pinney says

      August 11, 2022 at 5:59 pm

      Yes Joan, no problem at all.

      Reply
  7. Tayla says

    August 17, 2022 at 11:37 pm

    Could I simmer this on the stove with a lid instead of putting it in the oven? What is the reasoning behind using the oven over this method?

    Reply
    • Julia Pinney says

      August 18, 2022 at 6:22 pm

      Hi Tayla, Yes you can finish it on the stove top as well. No problem!

      Reply
  8. Wendy says

    August 24, 2022 at 3:52 am

    5 stars
    Thank you for sharing this recipe. It is fantastic and a hit with picky eaters!

    Reply
    • Julia Pinney says

      August 24, 2022 at 6:16 am

      Thanks Wendy. Really happy you and the picky eaters enjoyed it☺️

      Reply
  9. Becca says

    August 25, 2022 at 3:44 am

    1 star
    Rice came out very undercooked

    Reply
    • Julia Pinney says

      August 25, 2022 at 7:00 am

      Hi Becca, did you use Basmati rice? I’ve cooked this dish many times snd it’s had many positive reviews from readers. Basmati rice cooks fairly quickly as it’s a fine grain rice. Sorry to hear your’s didn’t cook through.

      Reply
  10. Teresa says

    September 11, 2022 at 11:33 pm

    5 stars
    Tasted great but milder than I like. I’ll up the spices and salt. My rice didn’t cook well in the oven but was fine after I put on top of the stove to finish. Served with guests who loved it. Will definitely do this again.

    Reply
    • Julia Pinney says

      September 14, 2022 at 5:40 am

      Hi Teresa, Thanks for the kind feedback and happy you enjoyed the chicken dinner. Another reader mentioned their rice didn’t cook in the time stated. I can only think that maybe the brand of rice used in my recipe cooks quicker. Rice does vary (like many things), but the time shouldn’t be much longer. I’m going to look into this and see if I can come up with a solution.

      Reply
  11. Linda says

    September 22, 2022 at 10:26 am

    Hi can this be cooked in a slow cooker?

    Reply
    • Julia Pinney says

      September 28, 2022 at 4:45 pm

      Hi Linda, It probably can, however I haven’t tested it so I’m unable to give proper times and instructions for this recipe. If I do turn it into a slow cooker version as well, I’ll let you know.

      Reply
  12. Roger says

    November 13, 2022 at 3:31 am

    5 stars
    I tried using a longer cooking rice mixture and it turned out great after about an extra half hour or so cooking time. For those who like other than white rice, you should try it. Just remember that the texture will be a bit different but the flavor was great.

    Reply
    • Julia Pinney says

      November 13, 2022 at 7:48 am

      Thanks Roger for your feedback on the different rice, much appreciated. Happy you enjoyed the dish.

      Reply
  13. Nico says

    December 18, 2022 at 3:20 am

    Amazing! Added things I had in the kitchen to fluff it up a bit. Made a tomato confit for some acid (or you could use more lemon and maybe olives) and added black beans for a little more body and chilis for a kick. Then served a side of just simple roasted root veggies. Very happy great family meal or potluck dish.

    Reply
    • Julia Pinney says

      December 18, 2022 at 9:05 am

      Sounds delicious!! I love the addition of the tomato confit. Really happy you enjoyed it😊

      Reply
  14. AMK says

    December 21, 2022 at 2:48 am

    Rice sis not even remotely cook in the overnight. Maybe it was supposed to be brought to a boil before being moved to the oven? Currently have it in the stove top to hopefully cook. I’m pretty disappointed with that because now I am in an unexpected time crunch.

    Reply
    • Julia Pinney says

      December 21, 2022 at 6:29 am

      What kind of rice are you using?

      Reply
  15. Marianne says

    January 22, 2023 at 10:27 pm

    I’m looking forward to trying this recipe. I use chicken breasts vs thighs so I know I would need to adjust cooking time since chicken breast cook faster than thighs. I any suggestions and would basmati rice still work or should I use another kind of rice that will time out with the chicken?

    Reply
    • Julia Pinney says

      January 25, 2023 at 3:14 pm

      Hi Marianne, Yes, chicken breasts will cook much quicker. You could try a quicker cooking rice. Alternatively, you could precook the rice and add it to the dish before going in the oven. I hope this helps.

      Reply

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