Moroccan Chicken and Rice Bowl

Moroccan · Summer · 40 min · Serves 4 · By The Lesapor Kitchen

This chicken and rice bowl is lightly spiced with Moroccan flavors, making it a perfect meal for a summer evening. It's easy to prepare and offers a satisfying, healthy dinner option.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless chicken thighs, cut into 1 inch pieces
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 cup basmati rice
• 2 cups chicken broth
• Salt and pepper, to taste

Method

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken pieces to the skillet. Cook for 5-7 minutes until browned and cooked through. Season with salt and pepper.
3. Stir in the cumin, coriander, and cinnamon, cooking for another 1-2 minutes until the spices are fragrant.
4. Add the basmati rice to the skillet, stirring to combine with the chicken and spices.
5. Pour in the chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes until the rice is tender and has absorbed the broth.
6. Fluff the rice with a fork, adjust seasoning with more salt and pepper if needed, and serve hot.