A Fragrant Blend of Sweet and Savoury Flavors
Moroccan Chicken & Apricot Pilaf is a beautifully balanced rice dish that combines tender chicken with fragrant spices and naturally sweet dried fruits. The warm notes of cumin, cinnamon, paprika and turmeric create a rich aromatic base, while dried apricots and raisins add gentle sweetness that complements the savoury chicken and seasoned rice.
The chicken is cooked together with golden onions, ginger, garlic and spices, allowing the flavours to develop into a rich and comforting broth. The rice is then cooked slowly in this flavourful stock, absorbing the aromatic seasoning before being finished with tender apricots, raisins, toasted almonds and fresh coriander. The result is a colourful and satisfying pilaf with a wonderful contrast of textures and flavours.
Ingredients
750 g basmati rice (4 cups), washed and soaked for 30 minutes
1 kg chicken thighs
3 tablespoons olive oil
2 medium onions, finely chopped
1 tablespoon ginger paste
4 garlic cloves, finely chopped
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon paprika
½ teaspoon turmeric
Salt, to taste
Black pepper, to taste
½ cup dried apricots
¼ cup raisins
¼ cup toasted almonds
5½ cups chicken stock
Fresh coriander, for garnish
Method
Wash the basmati rice gently until the water becomes reasonably clear. Soak the rice for 30 minutes, then drain it well and keep it aside.
Heat the olive oil in a large cooking pot and add the onions. Cook the onions until they become golden and lightly caramelised, creating a rich and flavourful base for the dish.
Add the ginger paste and chopped garlic to the onions and cook briefly until fragrant. Add the chicken thighs along with cumin, cinnamon, paprika, turmeric, salt and black pepper.
Cook the chicken and spice mixture for around 10 minutes, allowing the chicken to take on the warm colour and aroma of the spices while the onions, ginger and garlic blend into the cooking base.
Pour in the chicken stock and bring the mixture to a gentle simmer. Cover the pot and cook for approximately 20 minutes, allowing the chicken to become tender and the stock to develop a rich flavour.
Carefully remove the cooked chicken from the pot and reserve 5½ cups of the flavourful broth. This seasoned broth will be used to cook the rice and help infuse it with the flavours of the chicken and spices.
Add the drained rice to the reserved broth. Cover the pot and cook the rice over low heat for around 20 minutes, allowing the grains to absorb the stock gradually and become tender and fragrant.
Once the rice is cooked, gently fold in the dried apricots and raisins so they are evenly distributed throughout the pilaf. Their natural sweetness adds a pleasant contrast to the warm spices and savoury chicken.
Arrange the cooked chicken over the rice and finish the dish with toasted almonds and freshly chopped coriander. Serve while warm.
Serve
Serve the Moroccan Chicken & Apricot Pilaf with harissa, cucumber yogurt, Moroccan salad and warm flatbread. The cool cucumber yogurt and fresh salad provide a refreshing contrast to the warmly spiced pilaf, while harissa can be served alongside for those who enjoy an extra touch of heat.
For a beautiful family-style presentation, serve the fragrant rice on a large platter, arrange the chicken pieces over the top and finish with toasted almonds and fresh coriander. The combination of colourful dried fruits, golden almonds and aromatic rice makes the dish especially inviting for gatherings and special meals.