If you’re ever around Julia when I tell her this is what we’re having for dinner, without exception you will hear her say, “That is my absolute favorite thing you make.” The flavor is rich and warm and perfect for cooler weather (or anytime, really), and it’s just a comforting meal. Paired with cardamom-scented rice, this will definitely end up in your rotation as a favorite.
Moroccan Chicken & Rice
Servings:
This is an amazingly simple and delicious way to use cheaper cuts of chicken, like drumsticks. The long, slow cooking time makes the meat super tender. Served with a lightly dressed rice, this meal is packed with flavor and will definitely be a new favorite.
Ingredients:
For the Chicken
- olive oil as needed for searing/sautéing
- 6 servings chicken wings or drumsticks
- 1 yellow onion diced
- 4 garlic cloves smashed, peeled, roughly chopped
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 tsp black peppercorns
- 2 tsp ground cinnamon
- 2 tsp ground turmeric
- 1 quart bone broth or chicken stock
- 1 cup golden raisins
- 1 lemon quartered
- 2 tsp ginger freshly grated
- 1/3 cup cilantro chopped
- 1/3 cup fresh parsley chopped
- 1-1 1/2 cups Greek olives
For the Rice
- 2 cups jasmine rice, rinsed
- 3 1/2 cups water
- 1/4 tsp ground cardamom
- 1/4 cup cilantro finely chopped
- 2 tsp lemon zest
- 1/4 cup lemon juice fresh squeezed
- 2 tbsp honey
- salt to taste
Directions:
For the Chicken
- Preheat a large Dutch oven over medium high heat and the oven to 325 °F. Once heated, add 2 tbsp olive oil and sear the chicken, unseasoned, on all sides. Remove the chicken and set aside.
- Add another tbsp olive oil to the Dutch oven and add the onions and garlic. Sweat on medium low for 3-5 minutes, stirring frequently.
- In an ungreased pan, toast the cumin seed, coriander seed and black peppercorns. Once they being to brown and smell fragrant, grind the spices in a mortar & pestle or coffee grinder. Add the cinnamon and turmeric and mix together.
- Add the spice mix to the onions and garlic. Stir to mix in evenly. If the pan is too dry, add 1/4 cup bone broth to break up the fond.
- Add the rest of the broth, raisins, grated ginger, and lemon to the pan. Add the seared chicken and stir to combine. Place in the preheated oven, covered, for 1 1/2 hours for chicken wings, 2 hours for chicken legs.
- After 2 hours, remove the lid, add the cilantro, parsley, and olives, and roast for 30 more minutes at 375 °F, uncovered.
For the Rice
- During the final 30 minute cook of the chicken, make the rice. Rinse the rice and add it to a lidded pot with the water and cardamom. Bring the rice to a boil, stir it, cover it and reduce the heat to low for 20 minutes.
- Make the rice dressing by whisking together the cilantro, lemon zest, lemon juice, and honey.
- Once the rice is cooked, pour the dressing over it and gently toss to combine evenly.
To Serve
- Discard the lemon wedges from the chicken. Add a scoop of rice to the plate and top with chicken and some of the sauce.
Equipment used:
Tried out this recipe last night and the whole family loved it! The recipe was easy to follow and we had most of the ingredients on hand. We didn’t have the whole spices or a mortar and pestle, so I skipped the toasting spices portion. The recipe still had great flavor! I’m sure the spice toasting would have added more depth of flavor; maybe next time! I made it with boneless chicken thighs we had on hand. I will be adding this to our rotation. Yum!
Hi! I’m making this tonight with the boneless skinless chicken thighs, as well. Did you adjust the oven cooking time at all? Thanks!
How do I print this
You should see an orange print button on the lower right of the recipe photo!
This has become a Saturday night must have! We sit and smell the aromas as it slowly bakes in the oven after all those delicious spices have made us drool when I dry fry them. Thanks so much for the recipe – cooking it tonight (but its a Monday) such a special dish during the low contact – less social part of our lives. I have shared this recipe with my online cooking group – one day I may even demonstrate it live to them too!
Just made it and we loved it! Used a crock pot and it was till yummy
Hi!! Just wanted to confirm that there’s no added salt?? I used low sodium broth and ended up adding some salt to it. Did I miss it somewhere?
Can’t wait to try it :) currently in the oven!