Description
A cozy and aromatic Moroccan Chicken & Rice dish, blending succulent chicken thighs with fluffy basmati rice, vibrant vegetables, and sweet raisins.
Ingredients
Scale
- 1 lb chicken thighs (boneless, skinless)
- 1 cup basmati rice
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 cup chicken broth
- 1 cup raisins
- 1 red bell pepper (chopped)
- 1 carrot (diced)
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, stirring until softened.
- Season chicken thighs with salt, pepper, cumin, cinnamon, and paprika. Add to the pot and brown on all sides.
- Stir in the red bell pepper, carrot, and raisins.
- Add the basmati rice and chicken broth, bringing to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes until rice is fluffy and chicken is tender.
- Fluff the rice with a fork and garnish with fresh cilantro before serving.
Notes
For meal prep, prepare chicken and vegetables a day ahead. You can also use chickpeas instead of chicken for a vegetarian option.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg