Moroccan Chicken & Rice Bake
Recipe type: Dinner, One-pot
Prep time: 
Cook time: 
Total time: 
Serves: 4+
  • 3 Tablespoons extra virgin olive oil
  • 1 medium or large onion, thinly sliced
  • 2 ¼ - 2 ½ lbs bone-in chicken thighs
  • 2 ½ teaspoons salt, divided
  • ½ teaspoon black pepper
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • ½ teaspoon paprika
  • 1 clove garlic, minced
  • 1 ½ cups basmati rice
  • 2 ½ cups water
  • ½ cup chopped dried figs (or currants or raisins)
  • ¼ cup chopped Italian parsley (optional)
  1. Preheat oven to 350. Heat 1 Tablespoon of the olive oil in a 4-quart dutch oven over a medium heat. When shimmering, but not smoking, add the onion and cook over a medium heat, stirring occasionally, until it has softened and is starting to brown, about 5-7 minutes.
  2. While the onions are cooking, put the chicken on a plate and sprinkle with 1½ teaspoons of the salt and the pepper. Pat it into the skin so it sticks.
  3. When the onions are ready, remove them from the pot to a small bowl.
  4. Return the dutch oven to the heat, adding the second 2 Tablespoons of olive oil. Add in the cardamom, cinnamon, and paprika, give it a quick stir, and then add the chicken and sear for 5 minutes on both sides (this is important because it starts the cooking process).
  5. Remove the chicken from the pot, add in the garlic, and let it cook until fragrant, about 30 seconds.
  6. Add in the rice and give it a good stir so that all of the rice gets coated in the oil. Then add the onion, chopped figs, last teaspoon of salt, and water and stir well. Turn the heat up to high and bring the water to a boil.
  7. When it has come to a boil, turn the heat off and place the chicken in, on top of the rice, skin side up. Put the lid on the dutch oven and move it to the oven. Bake for 30 minutes.
  8. After 30 minutes, check to make sure the liquid is all absorbed. If not, remove the lid and let it cook for 5 more minutes. When all the liquid is absorbed and the chicken is cooked through, remove from the oven and let it sit for 10 minutes, with the lid on. Serve with chopped Italian parsley.
Recipe by The Balanced Kitchen at