Crockpot Moroccan Chicken and Rice
Crockpot Moroccan chicken and rice with spiced chicken thighs, saffron, golden raisins, and pomegranate. A shortcut weeknight dinner, naturally gluten-free.
Servings: 12 servings
Calories: 681kcal
Equipment
1 crockpot
Ingredients
- 3 lbs chicken thighs
- 3 tablespoon olive oil
- 2 teaspoon cumin
- 2 teaspoon coriander
- 2 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ginger
- 1 teaspoon sea salt
- ½ teaspoon cinnamon
- 1 onion diced
- 1 bell pepper diced
- 2 cups chicken broth low-sodium
- Pinch saffron threads
- ¼ cup warm water
- ½ cup golden raisins
- 6 cups white rice cooked, 3 microwaveable pouches
- ¼ cup sliced almonds
- ¼ cup pine nuts
- ½ cup pomegranate seeds
- 3 tablespoon fresh parsley chopped
- Labneh for serving (optional)
Instructions
- In a large bowl, toss the chicken thighs with the olive oil, cumin, coriander, paprika, turmeric, ginger, sea salt, and cinnamon until evenly coated.3 lbs chicken thighs, 3 Tbsp olive oil, 2 tsp cumin, 2 tsp coriander, 2 tsp paprika, 1 tsp turmeric, 1 tsp ginger, 1 tsp sea salt, ½ tsp cinnamon
- Add the onion and bell pepper to the bottom of the crockpot. Nestle the chicken on top in an even layer and pour the chicken broth over it. Cover and cook on LOW for 3 - 5 hours or on HIGH for 1½ - 2½ hours.1 onion, 1 bell pepper, 2 cups chicken broth
- A few minutes before the chicken is done, add the saffron threads to the warm water and let them bloom.Pinch saffron threads, ¼ cup warm water
- Transfer the chicken to a plate. Add the saffron water and golden raisins to the crockpot, cover, and cook on HIGH for 15 minutes.½ cup golden raisins
- Meanwhile, heat the rice according to package directions.6 cups white rice
- Stir the cooked rice into the crockpot until well combined. Place the chicken on top, cover, and set to “keep warm” until ready to serve (up to 30 minutes).
- While the rice warms, toast the almonds and pine nuts in a dry skillet over medium heat, stirring constantly, until golden, about 3–4 minutes.¼ cup sliced almonds, ¼ cup pine nuts
- Top with the toasted nuts, pomegranate seeds, and parsley. Serve in bowls with a dollop of labneh, if desired.½ cup pomegranate seeds, 3 Tbsp fresh parsley, Labneh
Nutrition
Calories: 681kcal | Carbohydrates: 83g | Protein: 27g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 434mg | Potassium: 474mg | Fiber: 3g | Sugar: 5g | Vitamin A: 207IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg