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Enjoy the flavors of Morocco with this amazing Gluten-Free Moroccan Chicken Rice Dinner, easily prepared in a single skillet. Infused with a blend of seven spices, raisins, and dried apricots, this dish is packed with authentic Moroccan flavors.
A Glimpse into Moroccan Cuisine
Moroccan cuisine is influenced by Morocco, Algeria, Tunisia, and Libya, featuring a blend of spices, vegetables, and meats.
Moroccan Spices
Many spices are used in Moroccan cuisine, including cumin, paprika, turmeric, ginger, and cinnamon. These spices give the food a unique flavor that sets Moroccan cuisine apart from most.
Is Moroccan Food Healthy?
Moroccan food is generally healthy. It is typically made with fresh ingredients, including vegetables, fruits, and lean meats. There are also many whole grains and low-fat options available. However, some Moroccan dishes can be high in calories and fat, so choose wisely when dining out or preparing gluten-free meals at home.
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, add the rice
The Finishing Touches and Serving
I also added nutritious collards and tomatoes, making this a wholesome colorful Moroccan chicken rice dish. Served with lemon slices and fresh chopped parsley, it enhances the sweetness of the raisins and apricots.
This Gluten-Free Moroccan Chicken Rice Dinner is filled with tender chicken, aromatic rice, and a vibrant blend of spices showcasing Moroccan cuisine. The addition of collards, tomatoes, and citrusy accents of lemon and parsley, make this a spectacular Moroccan chicken dish.
Using a large bowl blend the spices (cumin to salt)
2.
Season the chicken with half the spices
3.
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
4.
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
5.
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
6.
Note; if you don't have an oven-safe pot with a lid use foil paper to cover the pot
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