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Moroccan comfort casserole family favorite with bone-in chicken thighs baked over rice enriched with evaporated milk, diced tomatoes, golden raisins, olives, and warming spices in white baking dish

Moroccan Comfort Casserole — Family Favorite

Moroccan Comfort Casserole — Family Favorite layers spiced bone-in chicken thighs over rice enriched with evaporated milk, tomatoes, raisins, and olives, baking together until the rice absorbs savory juices and the chicken emerges golden and tender.
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Ingredients Equipment Method Notes

Ingredients
  

  • Moroccan Spice Blend and Marinade
  • 1 cinnamon stick or ½ tsp ground cinnamon
  • ¼ tsp whole black peppercorns or ½ tsp ground black pepper
  • 1 tsp cumin seeds or 1 tsp ground cumin
  • 1 tsp paprika
  • ¼ tsp red pepper flakes
  • ¼ tsp whole cloves or pinch ground cloves
  • 5 tbsp extra-virgin olive oil divided
  • 2 cloves garlic minced
  • 1 tsp fresh ginger minced
  • 1 handful fresh cilantro chopped
  • 1 large pinch saffron threads optional
  • ¾ tsp kosher salt plus more to taste
  • Pinch freshly ground black pepper
  • Chicken
  • 5-6 bone-in skin-on chicken thighs (about 2-2.5 lbs)
  • Rice Mixture
  • 3 cups cooked long-grain white or brown rice
  • 1 can 12 oz evaporated milk
  • 1 can 14.5 oz diced tomatoes with juices
  • ½ cup golden raisins
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • ½ cup Kalamata or green olives pitted
  • 2 bay leaves
  • Reserved spice blend about 2 tsp
  • For Serving
  • ¼ cup sliced almonds toasted
  • Fresh lemon slices
  • Extra fresh cilantro

Equipment

  • 13x9-inch baking dish
  • Large oven-safe skillet or regular skillet
  • Medium bowl for marinade
  • Large bowl for rice mixture
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Spice grinder or mortar and pestle (optional)
  • Aluminum foil

Method
 

  1. If using whole spices, toast cinnamon stick, peppercorns, cumin seeds, paprika, red pepper flakes, and cloves in dry skillet over medium heat until fragrant (2-3 minutes). Grind to fine powder in spice grinder or mortar and pestle. If using pre-ground spices, combine in small bowl.
  2. In large bowl, mix 3 tbsp olive oil, ground spice blend (reserve 2 tsp for rice), garlic, ginger, cilantro, saffron, ¾ tsp salt, and pinch black pepper to thick paste. Add chicken thighs and rub paste all over each piece. Cover and refrigerate 2 hours to overnight.
  3. Preheat oven to 375°F (190°C). Lightly grease 13x9-inch baking dish.
  4. Heat 2 tbsp olive oil in large skillet over medium-high heat. Brown marinated chicken skin-side down for 4-5 minutes per side until golden. Transfer to plate. Pour off excess fat.
  5. In large bowl, combine cooked rice, evaporated milk, diced tomatoes with juices, raisins, lemon juice, lemon zest, olives, and reserved 2 tsp spice blend. Mix well.
  6. Pour rice mixture into prepared baking dish, spreading evenly. Nestle bay leaves into rice. Arrange browned chicken on top, skin-side up. Pour any accumulated chicken juices over rice.
  7. Cover tightly with aluminum foil. Bake 40 minutes until chicken reaches 165°F internal temperature.
  8. Remove foil and bake additional 5 minutes to crisp chicken skin and allow excess liquid to evaporate.
  9. Remove from oven and rest 5-10 minutes. Discard bay leaves. Sprinkle with toasted almonds, garnish with cilantro, and serve with lemon wedges.

Notes

Use boneless, skinless chicken thighs or breasts; reduce baking time to 30 minutes.
Rice must be fully cooked before assembling casserole.
Marinate chicken overnight for maximum flavor development.
Assemble casserole up to 24 hours ahead; refrigerate covered and add 5-10 minutes to baking time.
Omit raisins for purely savory version or substitute dried apricots.
Store leftovers refrigerated up to 3 days; reheat with splash of water or broth.
Calories
Approximately 485 kcal per serving (6 servings).
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Protein
Approximately 32 g protein per serving from chicken, rice, and evaporated milk.