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This is thegluten-free chicken dinner when boring just won’t cut it. Tender chicken thighs, fluffy basmati rice, and Moroccan spices that hit all the right notes—cumin, cinnamon, turmeric—simmer together with sweet dried fruit until the whole skillet smells like magic. Gluten-free? Yes. Ordinary? Absolutely not. This is the kind of dinner that makes you brag about your cooking without even trying.
The Magic of Moroccan Spices
Cumin, paprika, turmeric, ginger, cinnamon… these aren’t just ingredients, they’re the backbone of Moroccan cooking. They give every dish its signature warmth and complexity, turning simple chicken and rice into something unforgettable.
Healthy, Flavorful, and Gluten-Free
Moroccan food is generally wholesome, packed with fresh veggies, lean meats, and whole grains. This one-skillet gluten-free Moroccan chicken rice is a perfect example—rich in flavor, vibrant in color, and surprisingly easy to make. Sure, some Moroccan dishes can be indulgent, but this one keeps things cozy and nutritious.
Quick, Cozy, and Gluten-Free
Everything cooks in a single skillet, making weeknight dinners a breeze. Sear the chicken, sauté onions and garlic, then simmer with basmati rice and spices. Toss in collards and tomatoes for color, nutrition, and extra flavor, then finish with fresh lemon and parsley to brighten the dish.
The Finishing Touches
To take this dish over the top, I add chopped collards and tomatoes for color and nutrition. A squeeze of fresh lemon and a sprinkle of parsley brightens the rich, sweet hints from the raisins and apricots, making every bite balanced, fragrant, and deliciously addictive.
This Gluten-Free Moroccan Chicken Rice isn’t just dinner—it’s a flavor experience. Tender chicken, aromatic spiced rice, sweet bursts of fruit, and a punch of fresh citrus make it a one-skillet dish you’ll want to make on repeat. Cozy enough for a weeknight, yet impressive enough to serve to guests, this is the chicken dinner that is always outstanding!
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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