Katie cooks

One Pot Moroccan Chicken & Rice

Out of all of my one pot rice recipes this has to be my favourite, although hubby says my one pot hunters chicken and rice just tops his leader board!

Full of Middle Eastern flavours, this fragrant one pot rice dish not only delivers on flavour it makes meal time a whole lot easier. Always be sure to soak your basmati rice for 30mins before cooking and then rinse thoroughly with cold water until the starch has been removed, this is my top tip for perfect rice cooking!



Prep time  10 mins

Cook time 40 mins


300g diced chicken breast

3tbsp veg or olive oil

Moroccan spice blend (see below)

1 onion, diced

1tbsp garlic paste

1tbsp ginger paste

220g washed and rinsed basmati rice

1tbsp tomato paste

100g dried apricots, roughly chopped

10 kalamata olives, pips removed and roughly chopped

Handful of chopped parsley and coriander, approx 30g all together

600ml chicken stock

1 medium lemon, thinly sliced

For the Moroccan spice blend

1tsp ground cinnamon

1tsp ground cumin

1tsp smoked paprika

1/2tsp turmeric

1/2tsp salt

Optional Garnish

5tbsp natural yoghurt mixed with 1 heaped tsp of ground cumin and a tiny pinch of salt.


Place the diced chicken in to a bowl and drizzle with 2tbsp of the oil. Now sprinkle over 2/3rds of your moroccan seasoning, (keep the rest of the spice blend until later) mix until the chicken is well coated.

You will ideally need a 10" saute pan with a lid available or a deep frying pan and make a lid from tin foil but it must be tight fitting.

Heat the remaining oil (about 1tbsp) in your saute pan on a medium to high heat, once hot add the chicken and stir fry until it's cooked through. Once you're happy the chicken is fully cooked remove from the pan and set aside.

Now add the chopped onion to the pan, you can add a little more oil or water if the pan is too dry. Cook until they are just beginning to soften, about 5mins should do the trick.

After about 5 mins add the garlic and ginger paste. Cook for 2 mins until fragrant, again add a splash of water to avoid any sticking or burning if you need to.

Now pour in the rinsed rice, tomato puree and remaining moroccan spice mix to the pan, give it a stir and let the rice get coated in the flavours.

After a couple of minutes, add the chopped apricots and olives, half of the chopped parsley and coriander mix, the stock and add the cooked chicken back in.

Turn the heat up to high and let the stock reduce to the same level as the rice. Once the stock is at the same level as the rice give it a stir, add 5 lemon slices on top, cover with a tight lid and then turn down to very low. For instance my induction hob goes from 1 to 10, 10 being highest and I put it on 2. (see my YouTube video for visual reference)

Set a timer and leave for 13mins, don't not uncover until then.

After 13mins you should have a perfectly cooked fragrant rice dish!! 🤩

Serve up and sprinkle over the extra chopped herbs and some cumin yoghurt.

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