Moroccan Chicken and Rice (One Pot)
An aromatic one-pot dinner where chicken, rice, and vegetables are infused with a warm Moroccan spice blend. Simple, balanced, and deeply flavorful.
Servings: 4 Servings
Calories: 537kcal
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
Calories: 537kcal | Carbohydrates: 62g | Protein: 30g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 752mg | Potassium: 639mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2767IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 2mg
