One-Pot Moroccan Chicken and Rice (Easy Weeknight Dinner)

One-Pot Moroccan Chicken and Rice makes weeknight cooking simple because everything simmers in one pot with bold spices, tender chicken, and fluffy rice.

Chef Rachel often pairs this dish with a simple salad and rotates it into meal prep—try it alongside a reader-favorite from MealZyt like Easy Moroccan Chicken Stew (One-Pot Dinner) for a cozy one-pot week.
This recipe also works as a base for Mediterranean grain bowls, especially when topped with crunchy cucumbers, tomatoes, olives, and a spoon of yogurt or tahini.
See also: One-Dish Moroccan Rice and Veggies (Easy Pilaf)

One-Pot Moroccan Chicken and Rice

A comforting one-pot Moroccan chicken and rice dish scented with warm spices, tomatoes, and garlic, perfect for Mediterranean-style weeknight dinners and meal prep grain bowls.

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Ingredients Equipment Method Notes

Ingredients

  

• Boneless skinless chicken thighs cut in chunks – 1.5 lb
• Olive oil – 2 tbsp
• Yellow onion finely chopped – 1 medium
• Garlic cloves minced – 3
• Ground cumin – 1.5 tsp
• Smoked or sweet paprika – 1 tsp
• Ground turmeric – 0.5 tsp
• Ground cinnamon – 0.25 tsp
• Salt – 1.5 tsp plus more to taste
• Black pepper – 0.5 tsp
• Long-grain white rice rinsed – 1.5 cups
• Chicken broth or stock – 3 cups
• Canned diced tomatoes with juices – 1 can 14–15 oz
• Carrots small dice – 2 medium
• Cooked chickpeas drained and rinsed – 1 cup
• Lemon juice – 2 tbsp
• Fresh cilantro or parsley chopped – 0.25 cup

Equipment

• Large Dutch oven or heavy pot with lid; Cutting board and knife; Wooden spoon; Measuring cups and spoons

Method

 

1. Season chicken pieces with part of the salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat and brown the chicken on all sides; remove to a plate.
3. In the same pot, sauté onion and carrots until softened, scraping up any browned bits.
4. Stir in garlic, cumin, paprika, turmeric, cinnamon, remaining salt and pepper; cook briefly until fragrant.
5. Add rice and toast it in the spices for a minute, stirring to coat every grain.
6. Pour in broth and diced tomatoes, then return browned chicken and any juices to the pot; stir to combine.
7. Bring to a gentle boil, reduce heat to low, cover, and cook until the rice is tender and liquid is absorbed.
8. Gently fold in chickpeas, lemon juice, and fresh herbs; cover and let rest a few minutes before serving.

Notes

For extra flavor, garnish bowls with more herbs, lemon wedges, and a drizzle of tahini or yogurt. Leftovers keep well and make excellent Mediterranean grain bowls for lunch.

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Summary

This One-Pot Moroccan Chicken and Rice recipe blends warm Moroccan-inspired spices, vegetables, and chicken into a comforting one-pot meal that fits Mediterranean meal prep. It cooks in about 40 minutes, reheats well, and stays satisfying without extra sides.

Equipment

• Large Dutch oven or heavy-bottom pot with lid
• Cutting board + chef’s knife
• Measuring cups + spoons
• Wooden spoon
• Fine-mesh strainer (to rinse rice)

Ingredients for One-Pot Moroccan Chicken and Rice

• Boneless, skinless chicken thighs: 1.5 lb (cut into bite-size pieces)
• Olive oil: 2 tbsp
• Yellow onion: 1 medium (diced)
• Carrots: 2 medium (diced)
• Garlic: 3 cloves (minced)
• Ground cumin: 1 1/2 tsp
• Paprika: 1 tsp
• Ground turmeric: 1/2 tsp
• Ground cinnamon: 1/4 tsp
• Salt: 1 1/2 tsp (plus more to taste)
• Black pepper: 1/2 tsp
• Long-grain white rice: 1 1/2 cups (rinsed until water runs mostly clear)
• Low-sodium chicken broth: 3 cups
• Diced tomatoes (with juices): 1 can (14–15 oz)
• Chickpeas: 1 cup (optional, drained and rinsed)
• Frozen peas or spinach: 1 cup (optional)
• Lemon juice: 2 tbsp
• Fresh cilantro or parsley: 1/4 cup (chopped)

Directions for One-Pot Moroccan Chicken and Rice

1. Pat chicken dry and season with salt and pepper.
2. Heat olive oil in a Dutch oven over medium-high heat and brown the chicken, then transfer to a plate.
3. Add onion and carrots to the pot and cook until softened, stirring often.
4. Add garlic, cumin, paprika, turmeric, and cinnamon and stir until fragrant.
5. Add rinsed rice and stir to coat in the spices.
6. Pour in broth and diced tomatoes and stir well, scraping up any browned bits.
7. Return chicken to the pot, bring to a gentle boil, then reduce heat to low and cover.
8. Cook until rice is tender and chicken is fully cooked (about 18–22 minutes).
9. Stir in chickpeas and peas/spinach (if using) for the final 3–5 minutes.
10. Turn off heat, stir in lemon juice and herbs, then rest covered for 5 minutes before serving.

Tips and Variations for One-Pot Moroccan Chicken and Rice

• Use chicken thighs for extra tenderness, or use chicken breast for a leaner high protein Mediterranean bowl base.
• Stir in chickpeas, spinach, or peas at the end for more fiber and a more filling Mediterranean diet meal prep option.
• Finish with tahini, lemon, and herbs to boost the Moroccan-inspired flavor profile.
• Keep it gluten-free by using certified gluten-free broth and serving with roasted vegetables or salad.
• Turn leftovers into Mediterranean grain bowl lunches with cucumbers, tomatoes, olives, and yogurt (or dairy-free yogurt).

Nutrition Facts (in tableau)

(Approximate per serving – 1/4 of recipe)

Nutritional Highlights

• One-Pot Moroccan Chicken and Rice delivers a balanced plate in one pot: protein + carbs + vegetables.
• The spice blend adds big flavor without relying on heavy sauces.

Dietitian Tips

• Lower sodium by choosing unsalted broth and salting at the end.
• Increase fiber by adding chickpeas and an extra cup of leafy greens.

FAQs

1. Can I make One-Pot Moroccan Chicken and Rice ahead for meal prep?
Yes—this recipe is meal-prep friendly because the rice and chicken hold up well after chilling. Let everything cool down, then portion into airtight containers (single servings work best for quick grab-and-go lunches). Store in the refrigerator for 3–4 days, and keep lemon/herbs or any fresh toppings (cucumber, tomato, yogurt, tahini) separate until serving for the freshest flavor.

2. What kind of rice works best?
Long-grain white rice stays fluffy and separates nicely, which keeps the final dish from turning gummy. Basmati rice also works well and gives a lighter, fragrant texture. If you use brown rice, plan for a longer cook time and more liquid—brown rice needs extra moisture and patience, and it can make the dish feel heartier.

3. How do I prevent sticking or burning?
The biggest key is controlling heat after the simmer starts. Once you see a gentle bubble, reduce to low, cover tightly, and avoid stirring (stirring releases starch and can make sticking worse). A heavy-bottom pot or Dutch oven helps distribute heat more evenly, which reduces hot spots that cause scorching. If your stove runs hot, consider using a heat diffuser or shifting the pot slightly off-center on the burner.

4. Can I adapt this for dairy-free or lighter eating?
Yes. The base recipe is naturally dairy-free, so it works as-is. For a lighter finish, skip creamy toppings and use fresh lemon juice, herbs, and crunchy vegetables for brightness. If you like a creamy element, choose dairy-free yogurt or a small drizzle of tahini (a little goes a long way).

5. Can I freeze it?
Yes, it freezes well if packed correctly. Cool completely, portion into freezer-safe containers, and freeze for up to 2–3 months. For best texture, thaw overnight in the refrigerator before reheating. If possible, freeze without fresh toppings (like herbs or cucumber) and add those after reheating.

6. How do I reheat without drying out the rice?
Add 1–2 tablespoons of broth or water per serving before reheating to replace lost moisture. Reheat covered (microwave with a vented lid, or stovetop with a lid on low heat) until piping hot. Stir once halfway through for even heating, then finish with lemon juice and fresh herbs to “wake up” the flavors.

Conclusion

One-Pot Moroccan Chicken and Rice gives you a cozy, satisfying dinner with minimal cleanup and leftovers that work for grain bowls all week.

For more one-pot inspiration, explore MealZyt favorites like Moroccan Comfort Casserole — Family Favorite and Moroccan Chicken Couscous Bake — So Easy!—and keep your weekly meal prep rotation fresh.

Other link : https://www.hapanom.com/one-pot-moroccan-chicken-rice/

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