Moroccan Chicken and Rice with Warm Spices and Raisins
One-pot chicken and rice cooked with warm spices and raisins for a balanced, aromatic dinner inspired by North African flavors.
Equipment
- Large skillet or Dutch oven
Ingredients
Chicken and Rice
- 4 bone-in chicken thighs
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp paprika
- 1/2 tsp ground turmeric
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups long-grain rice
- 3 cups chicken broth
- 1/3 cup raisins
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Season the chicken thighs evenly with salt and black pepper on both sides.
- Place the chicken skin-side down in the pan and brown for 4 to 5 minutes until golden.
- Turn the chicken to brown the other side, then remove and set aside.
- Add the chopped onion to the pan and cook until softened.
- Stir in the garlic, cumin, cinnamon, paprika, and turmeric and cook briefly until fragrant.
- Add the rice and stir to coat it evenly in the spiced oil.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Stir in the raisins, distributing them evenly throughout the rice.
- Nestle the browned chicken thighs back into the pan on top of the rice.
- Cover the pan and cook on low heat for 25 to 30 minutes until the rice is tender and the chicken is cooked through.
- Remove from heat, let rest briefly, and garnish with fresh parsley before serving.
Notes
Keep heat low once covered to allow rice to steam evenly without burning.