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Savor the Rich Flavors of North African Chicken and Rice

North African Chicken and Rice made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1.5 lbs bone-in chicken pieces
  • 2 cups long-grain rice
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp saffron threads
  • 1 preserved lemon quartered
  • 4 cups chicken broth
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish

Method
 

  1. Prepare the chicken by seasoning it with salt and pepper.
  2. Heat olive oil in a large pot over medium heat, then add the seasoned chicken pieces, browning them on all sides.
  3. Remove the chicken from the pot and set aside. In the same pot, add diced onions and cook until translucent, about 5 minutes.
  4. Add minced garlic, cumin, coriander, and cinnamon. Stir for about 1 minute until fragrant.
  5. Return the chicken to the pot, layering it with the spices.
  6. Add the rice to the pot, stirring to coat it in the spices and oil.
  7. Pour in the chicken broth and add saffron and preserved lemon pieces, bringing the mixture to a boil.
  8. Once boiling, reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and the chicken is cooked through.
  9. After cooking, remove from heat and let it sit for 5 minutes before fluffing the rice with a fork.
  10. Garnish with fresh herbs before serving.