Moroccan · Rice Dishes
Moroccan Rice with Chicken
A one-pot rice dish where chicken pieces are browned first, then rice is cooked directly in the resulting spiced broth so every grain absorbs the flavour, a simpler weeknight alternative to couscous that comes together faster.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 4
- Level
- Medium
Ingredients
- 6 chicken thighs
- 300 g long-grain rice, rinsed
- 1 onion, chopped
- Pinch saffron, 1 tsp turmeric, 1 tsp ginger
- 3 tbsp olive oil
- 600 ml chicken stock
- Handful coriander, chopped
- Salt
Method
- 1
Brown the chicken
Warm the oil and brown the chicken pieces on both sides. Remove and set aside.
- 2
Build the base
In the same pot, soften the onion, then add saffron, turmeric, ginger and salt.
- 3
Return chicken
Return the chicken to the pot with the stock. Cover and simmer 20 minutes.
- 4
Add rice
Stir in the rinsed rice, cover, and cook on low heat 18–20 minutes until the rice is tender and has absorbed the liquid.
- 5
Rest
Remove from heat and let rest, covered, for 5 minutes.
- 6
Serve
Fluff the rice, scatter with coriander, and serve.
Chef's tips
- Rinse the rice well before adding to remove excess starch and prevent clumping.
- Keep the heat low once the rice goes in so it cooks through evenly without scorching at the bottom.
Frequently asked questions
Can I use bone-in chicken breast instead of thighs?
Yes, though thighs stay juicier through the longer simmer; if using breast, reduce the initial simmering time slightly.