Moroccan Chicken & Rice
This recipe features tender chicken thighs cooked with flavorful rice and a blend of spices. It's a delicious and hearty meal.
Equipment
- Large pot
- Cutting board
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken thighs
For the Rice
- 2 cups long-grain rice
Vegetables
- 1 cup diced tomatoes canned or fresh
- 1 cup carrots sliced
- 1 cup bell peppers diced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper optional
Other Ingredients
- 2 tablespoons olive oil
- 2 cups chicken broth
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Sauté until soft.
- Add chicken thighs and brown on both sides. Season with salt, pepper, and spices.
- Pour in chicken broth and diced tomatoes. Bring to a boil.
- Add rice, carrots, and bell peppers. Stir well and cover. Reduce heat and simmer until rice is cooked.
- Remove from heat and let sit for 5 minutes before serving. Garnish with parsley or cilantro and serve with lemon wedges.
Notes
You can adjust the spices to your taste. Serve with a side salad for a complete meal.