Moroccan Chicken Pilaf

Infuse your dinner routine with the vibrant flavors of Morocco by making this fragrant and flavorful Moroccan Chicken Pilaf. This one-pan wonder combines tender, spiced chicken thighs with fluffy basmati rice, delicately seasoned with warm spices like cinnamon, cumin, and turmeric. Sweet bursts of chopped dried apricots and the satisfying crunch of toasted almonds add texture and depth, while fresh cilantro provides a touch of brightness. Perfectly balanced and easy to prepare in under an hour, this dish is ideal for a hearty family meal or an impressive dinner party centerpiece. Serve this aromatic pilaf warm, and let its enticing aroma and rich flavors transport your taste buds to North Africa. Keywords: Moroccan chicken pilaf, one-pan dinner, chicken and rice recipe, Moroccan spices, weeknight dinner idea.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 4 pieces chicken thighs (boneless, skinless)
• 1 medium yellow onion (finely chopped)
• 3 cloves garlic cloves (minced)
• 0.5 teaspoons ground cinnamon
• 1 teaspoons ground cumin
• 0.5 teaspoons ground turmeric
• 1 teaspoons ground coriander
• 1 teaspoons paprika
• 1.5 cups uncooked basmati rice (rinsed and drained)
• 3 cups chicken stock
• 0.5 cups dried apricots (chopped)
• 0.25 cups sliced almonds (toasted)
• 2 tablespoons fresh cilantro (chopped)
• 1 teaspoons salt
• 0.5 teaspoons black pepper

Directions

Step 1

Heat olive oil in a large, deep skillet or saucepan over medium-high heat.

Step 2

Season the chicken thighs with salt and pepper on both sides. Add them to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, lower the heat to medium and add the chopped onion. Sauté for 4-5 minutes until softened and translucent.

Step 4

Stir in the minced garlic, cinnamon, cumin, turmeric, coriander, and paprika. Cook for 1 minute until fragrant.

Step 5

Add the rinsed basmati rice to the skillet and stir to coat the rice in the spices and oil.

Step 6

Pour in the chicken stock and bring the mixture to a boil. Reduce heat to low and arrange the seared chicken thighs on top of the rice.

Step 7

Cover the skillet with a tight-fitting lid and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.

Step 8

Remove the skillet from heat and sprinkle the chopped dried apricots, toasted almonds, and chopped cilantro over the pilaf.

Step 9

Fluff the rice gently with a fork, mixing in the toppings. Serve warm and enjoy your Moroccan Chicken Pilaf!

Nutrition Facts

Serving size	2057.6 grams (2057.6g)

Amount per serving	% Daily Value*
Calories	2948

Total Fat 101.10g	130%
Saturated Fat 17.90g	89%
Polyunsaturated Fat 2.70g
Cholesterol 500mg	167%
Sodium 3086mg	134%
Total Carbohydrate 322.80g	117%
Dietary Fiber 19.60g	70%
Total Sugars 62.40g
Protein 176.80g	354%

Vitamin D 0IU	0%
Calcium 358mg	28%
Iron 20mg	111%
Potassium 2762mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.3%

Protein: 24.3%

Carbs: 44.4%