Tender chicken pieces infused with a fragrant mix of spices and cooked with rice and vegetables all done in one pot for minimum clean up, and the result is an aromatic chicken and rice dinner in less than 45 minutes!
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Moroccan Chicken
I love one pot recipes, especially if they are a 100% complete meals. I mean chicken, rice and vegetables all are cooked in one pan saving my sanity and time.
This recipe is very forgiving with a lot of variations that you can add, to serve a special meal every time. I love how easy the process is and that all the ingredients are available in your nearby store
Ingredients
Pro Tip
Sear the chicken just until browned on the outside; do not cook it through. It will finish cooking in the pot, preventing the breast meat from drying out.
Moroccan Chicken and Rice (One Pot)
Ingredients
For the Chicken:
- 1 Pound chicken breast cut into cubes
- 1-2 teaspoon harissa paste
- 1 Tablespoon lime juice
- 1 teaspoon turmeric
- 1 teaspoon cumin
- ¼ teaspoon ginger powder
- 1 teaspoon salt or to your liking
- ½ teaspoon black pepper
- 1 garlic clove minced
- 4 Tablespoon olive oil divided
For the rice:
- 1 ½ cup basmati rice rinsed 280g
- 1 onion chopped
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- 1 roma tomato diced
- ½ cup diced Carrots
- 1 ¾ to 2 cups water or chicken broth
- More salt if needed
For garnish:
- Chopped cilantro or parsley
Instructions
- In a large bowl, mix together chicken, harissa, lime juice, turmeric, cumin, ginger powder, salt, black pepper, garlic and two tablespoons of oil.
- In a large pot or skillet with high sides, add one tablespoon of the remaining oil and sear chicken on high heat for 2-3 minutes we do not want them fully cooked.
- Remove chicken to a plate and set aside.
- In the same skillet, add the remaining oil then saute onions until translucent, then add carrots, tomatoes, spices and mix in rice.
- Pour chicken broth over and bring to a boil.
- Reduce heat to low, cover and let it simmer.
- About 5-7 minutes later or when liquids are absorbed, taste to adjust salt, then return chicken pieces to the pot with any accumulated liquids.
- Mix everything together, cover and continue to cook until done about 10 more minutes.
- Remove from heat and let it rest for 5 minutes before serving.
- Garnish with chopped cilantro if desired.
Nutrition
How to Make Moroccan Chicken and Rice
1- In a large bowl, combine boneless, skinless chicken breasts (cut into chunks) with harissa paste (adjust for heat), lime juice, ground turmeric, cumin, and ginger powder, garlic cloves, salt, and black pepper. Add 2 tablespoons of olive oil and mix thoroughly. Let it marinate while you prep vegetables (or up to 24 hours in the fridge for deeper flavor).
2- Heat a large, heavy-bottomed pot or Dutch oven over high heat. Add 1 tablespoon of oil and once hot, add the chicken pieces in a single layer, working in batches if needed to avoid crowding. Sear for 2-3 minutes per side until golden-brown crusts form—the chicken will not be cooked through. Transfer to a clean plate; it will finish cooking later.
3- Reduce heat to medium. Add 1 remaining oil to the same pot. Add diced onion and sauté for 2-3 minutes until soft and translucent. Stir in chopped carrots, tomatoes and the rest of the spices.
Tip: Use the moisture from the onions and carrots to help scrape up any flavorful browned bits stuck to the bottom of the pot, this adds depth to your dish.
4- Stir in rice then pour chicken stock, or water, over and bring to a boil Reduce the heat to low, cover the pot tightly, and let it simmer gently until liquids are mostly absorbed. Nestle the seared chicken pieces and any accumulated juices back into the pot, partially submerging them in the rice. Cover again and continue cooking on low until the chicken is cooked through and the rice is tender.
Remove the pot from the heat. Let it rest, covered, for 5-10 minutes. This allows the rice to steam fully and absorb any remaining moisture, making it fluffier. Garnish generously with fresh chopped cilantro or parsley before serving.
More tips
- Harissa paste varies in spiciness and saltiness. If you do not have a favorite recipe/brand, start by mild Harissa. You can also add more at the end if you want.
- Resting the dish is key as it lets the rice settle improving the texture.
- Long grain and Jasmine rice will also work for this recipe. Short grain, Risotto, and sushi rice would not work for this recipe.
FAQs
I’ve tailored the liquid here to create perfectly fluffy rice with just the right bite. If your household prefers a softer texture, feel free to add an extra ½ cup of broth. The rice will become stickier and less distinct, so it won't look exactly like the fluffy grains in the photos.
Place leftover rice and chicken in an airtight container and refrigerate for up to 3 days. Freeze for moe.
Reheat on the stovetop with a splash of water on more broth. Reheat on low flame.
This dish is very customizable. Stir in a drained can of chickpeas with the tomatoes for extra heartiness. Sprinkle some raisins with the broth for a sweet, traditional note. Fold in a handful of frozen vegetables like peas or corn during the last 10 minutes of cooking.
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