Course: Main Course
Cuisine: Moroccan
This vibrant and aromatic dish combines tender Moroccan spiced chicken with fragrant golden saffron rice, creating a harmonious bowl that is bursting with North African flavors and colors.
TIME
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
SERVINGS
Servings: 4
Calories: 350 per serving
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 tablespoon Moroccan spice blend (a mix of cumin, coriander, paprika, ginger, and cinnamon)
- Salt and pepper to taste
- 1 1/2 cups jasmine rice
- 3 cups chicken broth
- A generous pinch of saffron threads
- 1/4 cup golden raisins
- Chopped fresh cilantro and sliced almonds for garnish
- Lemon wedges for serving
Instructions
- 1. Preheat the oven to 375°F (190°C).
- 2. Rub the chicken thighs with the Moroccan spice blend, salt, and pepper.
- 3. In a large oven-safe skillet, heat a tablespoon of oil over medium-high heat. Brown the chicken thighs, skin side down, for 5-6 minutes until golden and crispy. Flip the thighs and transfer the skillet to the oven. Roast for 25-30 minutes or until the chicken is cooked through.
- 4. Meanwhile, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a simmer and add the saffron threads and golden raisins. Stir in the rinsed rice. Cover the pan and cook over low heat for 15-20 minutes until the rice is tender and has absorbed the liquid.
- 5. Once everything is cooked, fluff the rice with a fork and divide it among serving bowls. Place a Moroccan spiced chicken thigh on top of each bowl. Garnish with chopped cilantro, sliced almonds, and a squeeze of lemon juice.
- 6. Serve the Moroccan Spiced Chicken and Golden Saffron Rice Bowls with extra lemon wedges on the side.
Cooking Notes
- For extra flavor and moisture, you can marinate the chicken thighs in the Moroccan spice blend and some yogurt for a few hours before cooking.
Beer, Wine, Cocktail Pairings
- Beer Pairing: Pair this dish with a Moroccan-style lager or a wheat beer to complement the aromatic spices and cool down the heat.
- Wine Pairing: A crisp, fruity Chardonnay or a floral Viognier would pair beautifully with the flavorful chicken and fragrant saffron rice.
- Cocktail Pairing: A refreshing Moroccan mint tea cocktail with a splash of rum and hint of lemon would be an exotic and delightful pairing for this dish.
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