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–+ servings

Moroccan Chicken and Rice with Dates & Olives

550kcal
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Prep 15 minutes
Cook 45 minutes
Total 1 hour
A fragrant and flavorful dish combining tender chicken, aromatic spices, sweet dates, and briny olives served over fluffy rice, perfect for a comforting meal.
Servings 4 servings
Course Main Course
Cuisine Moroccan

Ingredients

For the Chicken Marinade
  • 4 pieces chicken thighs boneless and skinless
  • 2 tablespoons olive oil for marinating
  • 1 teaspoon ground cumin adds warmth and depth
  • 1 teaspoon ground coriander for a citrusy flavor
  • ½ teaspoon cinnamon for sweetness
  • ½ teaspoon paprika adds color and mild flavor
  • 1 teaspoon salt to taste
  • ½ teaspoon black pepper to taste
For the Rice
  • 1 cup long-grain rice rinsed and drained
  • 2 cups chicken broth for added flavor
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 cup pitted dates chopped
  • ½ cup green olives sliced
  • 1 teaspoon ground turmeric for color and flavor
  • 1 teaspoon ground ginger adds warmth
  • 1 tablespoon fresh parsley chopped, for garnish

Method

Marinate the Chicken
  1. In a bowl, combine olive oil, cumin, coriander, cinnamon, paprika, salt, and black pepper. Mix well to create a marinade.
  2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
Cook the Chicken
  1. Heat a large skillet over medium heat. Once hot, add the marinated chicken thighs.
  2. Cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Prepare the Rice
  1. In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent.
  2. Add minced garlic and cook for an additional minute until fragrant.
  3. Stir in the rinsed rice, turmeric, and ginger, cooking for 2 minutes to toast the rice slightly.
  4. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
Combine and Finish
  1. After 15 minutes, remove the lid and fluff the rice with a fork. Stir in the chopped dates and sliced olives.
  2. Nestle the cooked chicken thighs on top of the rice, cover, and let it sit for an additional 5 minutes to meld the flavors.
  3. Garnish with fresh parsley before serving.

Nutrition

Serving1servingCalories550kcalCarbohydrates65gProtein30gFat20gSaturated Fat3gPolyunsaturated Fat2gMonounsaturated Fat12gCholesterol100mgSodium800mgPotassium600mgFiber3gSugar10gVitamin A500IUVitamin C5mgCalcium50mgIron2mg

Notes

Serve with a side of yogurt or a fresh salad for a complete meal. Adjust the amount of dates and olives to your taste preference.

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