Moroccan Style Spicy Chicken Rice 25 Minutes to Make

Infuse your weeknight dinner routine with bold flavors and aromatic spices with this Moroccan-Style Spicy Chicken Rice, ready in just 25 minutes! Tender bites of seasoned chicken are paired with fragrant long-grain rice, sweet bursts of raisins, and colorful vegetables like carrots and bell peppers, all simmered in a spiced broth featuring warm notes of cumin, coriander, cinnamon, and paprika. This one-pan wonder not only saves time but also delivers restaurant-quality results with minimal fuss. Perfect for busy households, this dish is both hearty and vibrant, offering a delightful balance of savory, spicy, and sweet flavors. Garnished with fresh parsley for a touch of brightness, it’s an easy recipe that looks as good as it tastes—great for both a casual family meal or an impressive dinner for guests.

Nutriscore Rating: 72/100

Prep Time:5 mins

Cook Time:20 mins

Total Time:25 mins

Servings: 4

Ingredients

• 400 grams boneless chicken thighs
• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 1 teaspoon paprika
• 0.5 teaspoon red chili flakes
• 1 medium, diced carrot
• 1 medium, diced bell pepper
• 2 tablespoons raisins
• 2 tablespoons, chopped fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Cut the boneless chicken thighs into bite-sized pieces and season with salt and black pepper.

Step 2

Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat.

Step 3

Add the chicken pieces to the pan and cook for 3-4 minutes until lightly browned. Remove and set aside.

Step 4

In the same skillet, add the diced onion and cook for 2 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.

Step 5

Add the ground cumin, ground coriander, ground cinnamon, paprika, and red chili flakes to the skillet. Stir well to coat the onions and garlic in the spices.

Step 6

Add the diced carrot and bell pepper to the pan. Cook for 2-3 minutes until slightly softened.

Step 7

Stir in the rice and toast it for 1 minute to coat it with the spices.

Step 8

Pour in the chicken broth and bring the mixture to a boil.

Step 9

Reduce the heat to low, cover the skillet with a lid, and simmer for 10 minutes.

Step 10

Add the raisins and cooked chicken back into the pan. Stir gently to combine.

Step 11

Cover again and cook for another 5 minutes, or until the rice is tender and the liquid is fully absorbed.

Step 12

Remove from the heat and let the dish sit, covered, for 2 minutes. Fluff the rice with a fork.

Step 13

Garnish with chopped fresh parsley and serve immediately.

Nutrition Facts

Serving size	(1499.5g)

Amount per serving	% Daily Value*
Calories	1456.8

Total Fat 70.7g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 346.7mg	0%
Sodium 3801.9mg	0%
Total Carbohydrate 115.7g	0%
Dietary Fiber 11.8g	0%
Total Sugars 32.7g
Protein 98.5g	0%

Vitamin D 0IU	0%
Calcium 279.1mg	0%
Iron 12.9mg	0%
Potassium 2352.7mg	0%

*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: 42.6%

Protein: 26.4%

Carbs: 31.0%