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Moroccan Chicken and Rice (One Pot)

🇲🇦 Morocco

Servings: 4 Prep: 10 minutes Cook: 25 minutes Total: 35 minutes

Ingredients

  • 1 pound chicken breast, cubed
  • 1-2 teaspoons harissa paste
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons turmeric, divided
  • 1 teaspoon cumin
  • 1/4 teaspoon ginger powder
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1 garlic clove, minced
  • 4 tablespoons olive oil, divided
  • 1 1/2 cups basmati rice, rinsed
  • 1 onion, chopped
  • 1/2 teaspoon cinnamon
  • 1 roma tomato, diced
  • 1/2 cup diced carrots
  • 1 3/4 to 2 cups water or chicken broth
  • Salt, to taste
  • Chopped cilantro or parsley, for garnish

Steps

  1. In a large bowl, mix chicken with harissa, lime juice, 1 teaspoon turmeric, cumin, ginger powder, salt, black pepper, garlic, and 2 tablespoons olive oil.
  2. Heat 1 tablespoon oil in a large pot or high-sided skillet over high heat. Sear chicken for 2-3 minutes, until browned but not fully cooked. Remove chicken to a plate and set aside.
  3. In the same pot, add remaining oil and sauté onions until translucent.
  4. Add carrots, tomatoes, remaining turmeric, and cinnamon; stir in rice.
  5. Pour in chicken broth or water and bring to a boil.
  6. Reduce heat to low, cover, and simmer for 5-7 minutes, until liquid is mostly absorbed.
  7. Taste and adjust salt as needed, then return chicken and any accumulated juices to the pot.
  8. Mix everything together, cover, and continue cooking about 10 more minutes until chicken and rice are fully cooked.
  9. Remove from heat and let rest for 5 minutes before serving.
  10. Garnish with chopped cilantro or parsley before serving.

Source: amiraspantry.com