Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 1 cup long-grain rice (basmati or jasmine)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup carrots, diced
- 1 can (14 oz) diced tomatoes, drained
- 1/2 cup dried apricots, chopped
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Season chicken thighs with salt, pepper, and half the spices.
- Heat olive oil in a large pot over medium heat; brown the chicken on both sides for about 5-6 minutes.
- Remove chicken and sauté onions until translucent. Add garlic and cook for another minute.
- Stir in diced carrots and remaining spices; cook for 2-3 minutes.
- Add rice, tomatoes, and apricots; mix thoroughly.
- Pour in chicken broth and bring to a gentle boil.
- Return chicken to the pot; cover and simmer for 30-35 minutes until rice is tender and chicken is cooked through.
- Sprinkle slivered almonds before serving if desired; fluff rice gently with a fork.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: One-pot
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 540
- Sugar: 7g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 120mg