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Moroccan Chicken & Rice

This is an amazingly simple and delicious way to use cheaper cuts of chicken, like drumsticks. The long, slow cooking time makes the meat super tender. Served with a lightly dressed rice, this meal is packed with flavor and will definitely be a new favorite. 
Course Main Course
Keyword chicken, drumsticks, Morocco, rice, wings
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 6


For the Chicken

  • olive oil as needed for searing/sautéing
  • 6 servings chicken wings or drumsticks
  • 1 yellow onion diced
  • 4 garlic cloves smashed, peeled, roughly chopped
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 tsp black peppercorns
  • 2 tsp ground cinnamon
  • 2 tsp ground turmeric
  • 1 quart bone broth or chicken stock
  • 1 cup golden raisins
  • 1 lemon quartered
  • 2 tsp ginger freshly grated
  • 1/3 cup cilantro chopped
  • 1/3 cup fresh parsley chopped
  • 1-1 1/2 cups Greek olives

For the Rice

  • 2 cups jasmine rice rinsed
  • 3 1/2 cups water
  • 1/4 tsp ground cardamom
  • 1/4 cup cilantro finely chopped
  • 2 tsp lemon zest
  • 1/4 cup lemon juice fresh squeezed
  • 2 tbsp honey
  • salt to taste


For the Chicken

  • Preheat a large Dutch oven over medium high heat and the oven to 325. Once heated, add 2 tbsp olive oil and sear the chicken, unseasoned, on all sides. Remove the chicken and set aside.
  • Add another tbsp olive oil to the Dutch oven and add the onions and garlic. Sweat on medium low for 3-5 minutes, stirring frequently.
  • In an ungreased pan, toast the cumin seed, coriander seed and black peppercorns. Once they being to brown and smell fragrant, grind the spices in a mortar & pestle or coffee grinder. Add the cinnamon and turmeric and mix together. 
  • Add the spice mix to the onions and garlic. Stir to mix in evenly. If the pan is too dry, add 1/4 cup bone broth to break up the fond.
  • Add the rest of the broth, raisins, grated ginger, and lemon to the pan. Add the seared chicken and stir to combine. Place in the preheated oven, covered, for 1 1/2 hours for chicken wings, 2 hours for chicken legs. 
  • After 2 hours, remove the lid, add the cilantro, parsley, and olives, and roast for 30 more minutes at 375, uncovered. 

For the Rice

  • During the final 30 minute cook of the chicken, make the rice. Rinse the rice and add it to a lidded pot with the water and cardamom. Bring the rice to a boil, stir it, cover it and reduce the heat to low for 20 minutes. 
  • Make the rice dressing by whisking together the cilantro, lemon zest, lemon juice, and honey. 
  • Once the rice is cooked, pour the dressing over it and gently toss to combine evenly. 

To Serve

  • Discard the lemon wedges from the chicken. Add a scoop of rice to the plate and top with chicken and some of the sauce.