Why not spice up your dinner with this Moroccan Chicken & Rice dish. Tender chicken thighs marinaded and cooked in tumeric, 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!
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.
And here’s a few more that might be new to you
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.
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!
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!
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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Get the recipe!
Moroccan Chicken & Rice
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 coriander
- 1 1/2 Tablespoons oregano
- 6 Garlic cloves crushed
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
- Lime wedges
- Greek yogurt
- Fresh coriander
- 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.