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5 from 4 votes

One-Pot Moroccan Chicken with Rice

Easy Moroccan chicken with rice is a simple but delicious one-pot recipe, packed with flavour from fruit, herbs and earthy North African spice.
Servings: 2
Prep Time10 mins
Cook Time25 mins


  • 2 tsp olive oil
  • 2 tsp ras el hanout
  • 1 tsp harissa paste - optional – for extra heat
  • 1 onion - peeled and diced
  • 2 cloves garlic - peeled and sliced
  • 2 chicken thighs - about 225 g filleted, diced
  • ½ cup rice - 115 g
  • 1 cup stock or broth - chicken or vegetable - 240 ml
  • 40 g olives - stoned, sliced
  • 1 preserved lemon - small – about 40 g, rinsed well
  • 8 dried apricots - chopped
  • 3 tomatoes - roughly chopped
  • coriander leaf - a large handful, chopped

To garnish (optional)

  • coriander
  • mint
  • flaked almonds - toasted
  • pomegranate seeds


  • Set a large sauté pan (or casserole dish) with a lid on a medium heat. Fry the chopped onion and garlic in a little olive oil until they start to turn translucent.
  • Add the chopped chicken and stir in well. Cook until the chicken starts to colour.
  • Add the ras el hanout, and stir well to coat each piece of chicken evenly. Cook for a further couple of minutes.
  • Add the remaining ingredients and stir well. Bring to a simmer and turn the heat down low.
  • Leave the dish to cook for 18 minutes. Once cooked, turn off the heat and leave to stand for 5 minutes.
  • Adjust seasoning if necessary. Stir through a handful of chopped coriander. Serve Moroccan Chicken garnished with more coriander, mint, pomegranate seeds and toasted flaked almonds.


  • Leave the lid on the pan the rice cooks. Make sure the heat is low; too much heat and it can catch and burn at the bottom. Many stoves need a diffuser ring to keep the heat gentle enough. If you are not used to cooking rice on your stovetop, check it half-way through. If you do need to check, however, you will need to add a little extra liquid because lifting the lid allows the steam to escape. Once you know how your cooker behaves, leave the lid on throughout.
  • Moroccan chicken with rice could be made in the oven. You can see the technique in my chicken biryani, another delicious one-pot dish. Cook the chicken on the stove as above. 
  • Leftover roast chicken works well and is even quicker. Skip step 2 and add it with the spice. Or you could use frozen chunks, or even mince. 
  • Instead of the apricots, try using chopped dates.  
  • You can bulk the dish out by adding chickpeas. 
  • Any long grain white rice will work. I favour basmati. Brown rice works but takes much longer and will probably need more liquid. 
Nutritional Information 
  • This recipe is 18 Weight Watchers Smart Points per portion 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 484kcal | Carbohydrates: 56g | Protein: 27g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 99mg | Sodium: 1358mg | Potassium: 805mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1651IU | Vitamin C: 65mg | Calcium: 86mg | Iron: 3mg
Course: Main, One Pot
Cuisine: Moroccan
Keyword: Moroccan Chicken and Rice