Moroccan (Inspired) Chicken & Rice

As we continue to stay at home, I find myself heading to the pantry and freezer, more than ever, to come up with dinner inspiration. Frozen chicken was a good start and a can of chickpeas, fire roasted tomatoes and chicken stock helped form this Moroccan (Inspired) Chicken & Rice dish. If I had couscous, I may have gone that route, but the brown rice was a great addition to this flavourful and soul-satisfying meal!

Ingredients

Moroccan spice blend (recipe below)
6 chicken legs (separated into thighs & drums) or 4 chicken breasts (bone-in)
2 tbsp olive oil
1 large onion chopped
5 cloves garlic minced
½ cup dried cranberries (or raisins)
19 oz can of chickpeas (drained and rinsed)
28 oz can of fire roasted diced tomatoes
3 cups chicken broth (no salt added)
1 ½ cup brown rice
4 cups baby spinach (roughly chopped)

Moroccan Spice Blend

1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt
1 tsp black pepper
1 tsp paprika
½ tsp allspice
1 tsp coriander
½ tsp turmeric
½ tsp cayenne pepper

Garnish

2 tbsp chopped parsley
1 tbsp toasted pine nuts
1 tbsp pumpkin seeds
1 tbsp dried cranberries

A variety of pantry ingredients and copper pan with lid ready to start cooking.

Preparation

Preheat oven to 375°F.

Combine all the Moroccan spice blend ingredients together.

Season the chicken with ½ of the Moroccan spice blend (4-5 tsp).

Place the chicken on a wire rack over a sheet pan and baked for 15 minutes.

In a 5 qt Essential Pan or Dutch oven, heat the olive oil over medium heat. Add the onion to the pot and sauté for 3 minutes until onion softens and becomes translucent, add the garlic, and cook for 1 minute. Add the remaining Moroccan spice blend, stir, and cook for 1 minute. Add the rice, stir, and cook for 1 minute, stirring frequently

Add the cranberries, chickpeas, fire roasted tomatoes, chicken broth and stir well. Bring to a boil, then cover with the lid and simmer for 5 minutes. Stir in Spinach, then nestle chicken on top.

Replace lid and move pot to the oven. Cook in the oven for 25 minutes with the lid on, then remove the lid and cook for an additional 25 minutes.

Garnish with parsley, toasted pine nuts, pumpkin seeds and cranberries.

** This dish also freezes well. I gave my parents one portion to eat immediately and one to freeze! Allow it to thaw overnight in the fridge before reheating to temperature on the stove top (add a little extra stock if needed to loosen up the rice mixture).