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Kevin Curry

One Skillet Moroccan Chicken & Rice

Chicken and rice may be your go-to source of protein and carbohydrate, but it doesn’t have to be uninspiring!

We are kicking up the flavors in a huge way by doing a Moroccan-inspired chicken and rice recipe. Best thing is – you can whip this up in little time using common spices and seasonings in your cabinet. It’s all about pairing different flavors together! So, grab the allspice that you used this fall when baking delicious pies, and the cumin you sprinkled on that fish/chicken last week and let’s get to cooking up a sweet and savory rice dish.

Let’s get started. Spray a skillet with olive oil and add chunks of chicken breasts. You can adapt this recipe by adding chicken thighs or any other choice of meat that suits your taste. Cook the breasts until the outside is no longer pink, about 6 to 8 minutes, and set the chicken aside.

In the same skillet, add olive oil and diced red onion. Cook the red onion for about 3 minutes, then toss in basmati rice and chickpeas. Season with cumin, paprika, allspice and cayenne. Mix everything together, making sure rice and chickpeas are fully covered with oil and seasonings. Pour in the chicken stock and bring it to a boil. Toss in some raisins and add chicken breasts.
Sprinkle in some cinnamon or add cinnamon sticks and cover.

Cook for about 20 minutes, or until the rice is completely cooked. Season to taste with sea salt and pepper, and garnish your Moroccan chicken with fresh parsley. Boom!

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for 4 servings:

  • 1 1/2 lb raw chicken breast, cut into chunks
  • spray olive oil
  • 2 tablespoons extra virgin olive
  • 2/3 cup red onion, chopped/diced
  • 1 cup (108g) (brown) basmati rice, uncooked
  • 1 can (245g) chickpeas, rinsed and drained
  • Seasonings:
    • 1 1/2 teaspoon cumin
    • 1 teaspoon paprika
    • 1/2 teaspoon allspice
    • 1/2 teaspoon cayenne (or more/less)
    • add 3 cinnamon sticks or 1 teaspoon cinnamon (optional)
  • 1 1/2 cup low sodium chicken stock
  • ~1/3 cup raisins
  • sea salt & pepper to taste
  •  Garnish
    • fresh parsley
    • lemon juice


Step 1

Spray a nonstick skillet with olive oil and set on medium heat. Toss the chicken into the skillet and cook until the outside is no longer pink and some of the edges are brown, about 6 to 8 minutes. It is ok if the chicken is not entirely cooked, we just want the outside seared. Set the chicken aside but place the skillet back on the heat.

Step 2

Add olive oil and red onions to the skillet. Saute the onions for about 3 minutes until they are brown and somewhat translucent. Add rice, chickpeas and seasonings to the skillet. “Bloom” everything together and ensure the rice and chickpeas are completely covered in oil and seasonings. Cook for about 3 to 5 minutes.

Step 3

Pour in chicken stock and bring everything to a boil. Toss in raisins and chicken (and cinnamon sticks) and reduce heat to low-medium. Cover and cook for about 20 minutes, until the rice is soft, not mushy.

Step 4

Stir it up, then season to taste with sea salt and pepper.

Step 5

Garnish with freshly chopped parsley.

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About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!