Moroccan Chicken Rice Dinner

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Average Rating: 5 | Rated By: 8 users

A delicious Moroccan Chicken Rice Dinner made in one skillet. Using a blend of seven spices, raisins and dried apricots is what gives this chicken rice dinner the authentic Moroccan flavour. The chicken dinner is made simply in one skillet first by searing the chicken coated in spices, then briefly sautéing the onions with garlic with spices. Once this is done, mix the rice with vegetables, chicken broth and add the seared chicken. Now the chicken dish is ready for baking. For this recipe, I added healthy green collards and tomatoes, making this a most flavourful Moroccan chicken rice dish. Served with lemon slices and fresh chopped parsley enhances the sweetness of the raisins and apricots. Truly a spectacular Moroccan chicken dish. The best part, everything in this recipe is naturally gluten-free, making this dish a gluten-free chicken rice dish.

My take on chicken dinner recipes

Chickens have become prevalent throughout cuisine and cultures around the world and are one of the most popular poultry to eat in America. Chicken is high in protein and low in calories. Also, chicken is rich in essential vitamins, primarily iron, zinc and vitamin B. By removing the chicken skin, it is considered low in fat and cholesterol.  The top three countries that consume the most chicken are Australia, United States and Argentina. For chicken recipes, they can be as simple as boiled chicken often served in Asian cuisine or a little more complicated like chicken parmesan, a well-known dish in Italy. For busy weeknight dinners, the recipes tend to be simpler. This is why one-skillet chicken dinners became so popular. There are many delicious one-skillet chicken dinners, but it is always nice to find one that is healthy, a little different and most flavourful such as this Moroccan chicken rice dinner. Enjoy!

Ingredients

  • 1/2 tsp. GF ground cumin
  • 1/2 tsp. GF ground coriander
  • 1/2 tsp. GF ground ginger
  • 1/2 tsp.GF ground cardamom
  • 1/2 tsp. GF paprika
  • 1/2 tsp. GF ground cinnamon
  • 1/2 tsp. GF turmeric or a pinch of saffron
  • 1 tsp. Himalayan salt
  • 8 medium chicken thighs, boneless and skinless
  • 2 Tbsp. Extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, grated or minced
  • 14 oz. can pure chopped tomatoes
  • 1/3 cup raisins
  • 1/3 cup roughly chopped dry apricots
  • 3 cups chopped baby collards
  • 3/4 cup dry basmati rice
  • Optional garnish; lemon slices and chopped fresh parsley
  • My favourite gluten-free spices
  • Instructions

  • Using a large bowl blend the spices (cumin to salt)
  • Season the chicken with half the spices
  • Using a large Dutch Oven or tagine, heat olive oil over medium heat. Once the oil is hot, sear the chicken on both sides. About 2 minutes per side. Transfer chicken onto a plate
  • Add onion and garlic to the pot and saute for about 3 - 5 minutes until the onions soften. Stir in remaining spices until fragrant, then add tomatoes, chicken broth, raisins, and apricots. Bring to a boil, then stir in collards and rice
  • Return chicken back to the pot and stir. Cover and bake in a preheated oven at 375 F for 30 minutes. Remove the lid and give it a good stir. Bake for 10 more minutes
  • Note; if you don't have an oven-safe pot with a lid use foil paper to cover the pot


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