Delicious Moroccan Chicken & Rice for One-Pan Perfection
A vibrant and enticing one-pan dish that combines tender chicken, aromatic spices, and fluffy rice, delivering an unforgettable Moroccan experience.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken thighs or breasts
- 1 cup basmati rice
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 whole red bell pepper, chopped
- 1 whole green bell pepper, chopped
- 15 ounces can diced tomatoes, undrained
- 2 cups chicken broth
- 2 tablespoons olive oil
Spices
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- to taste Salt and pepper
Garnish
- to taste Fresh cilantro or parsley for garnish
- as needed Lemon wedges for serving
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Toss in the bell peppers and cook until they begin to soften.
Cooking
- Season the chicken with salt, pepper, cumin, coriander, paprika, and cinnamon.
- Push the sautéed vegetables to the side of the skillet and add the chicken.
- Sear the chicken on both sides until browned, around 4-5 minutes per side.
- Pour in the diced tomatoes with their juices along with the chicken broth.
- Bring the mixture to a gentle boil before adding the rice.
- Reduce the heat to low and cover the skillet.
- Simmer for about 20 minutes, or until the rice is fluffy and the chicken is cooked through.
- Fluff the rice with a fork and garnish with fresh cilantro or parsley.
- Serve with lemon wedges on the side to squeeze over the top.
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Notes
Customize the flavor profile by adjusting spices and adding vegetables as desired. Store leftovers in an airtight container for up to three days.