One Pot Moroccan Chicken Rice and Potatoes Recipe – 9 Smart Points

One Pot Moroccan Chicken Rice and Potatoes Recipe

On those nights when you want a complete meal in one pot, this One Pot Moroccan Chicken Rice and Potatoes Recipe is a breeze, and it delivers a delicious and filling meal with minimal effort. By cooking all the food together in one pot, the chicken juices really help to add amazing flavor and tenderness to the rice and potatoes. And the Moroccan spices make it all just taste soooooo good together! This recipe was taught to me by my amazing Moroccan friend who makes this meal at least once a week. The first time I had it served to me at her house, I assumed this was a dish she slaved over all day. But to my surprise, it’s a pretty easy, hands off meal that comes together perfectly! And who doesn’t love having just 1 pot to clean up afterwards?


One Pot Moroccan Chicken Rice and Potatoes
Print Recipe
Simple and delicious, this amazing Moroccan chicken dish offers all the wonderful flavors of the Middle East with the convenience of one pot cooking. Tender, fall off the bone chicken is served with moist and fluffy rice and soft, yet hearty potatoes.
Servings Prep Time
6 SERvings 5 minutes
Cook Time
2 hours
Servings Prep Time
6 SERvings 5 minutes
Cook Time
2 hours
One Pot Moroccan Chicken Rice and Potatoes
Print Recipe
Simple and delicious, this amazing Moroccan chicken dish offers all the wonderful flavors of the Middle East with the convenience of one pot cooking. Tender, fall off the bone chicken is served with moist and fluffy rice and soft, yet hearty potatoes.
Servings Prep Time
6 SERvings 5 minutes
Cook Time
2 hours
Servings Prep Time
6 SERvings 5 minutes
Cook Time
2 hours
Ingredients
  • 3 lbs chicken drumsticks
  • 1 lb Yukon gold potatoes chopped into chunks
  • 1 cup short grain brown rice rinsed
  • 2 cups fat free chicken broth
  • 1 large onion finely chopped
  • 1 tbsp olive oil
  • 1 tbsp cumin
  • 2 tsp smoked paprika
  • 2 tsp coriander
  • 2 tsp tumeric
  • Juice from 1/2 a lemon
  • Salt and pepper to taste
Servings: SERvings
Instructions
  1. Preheat oven to 400 degrees. Combine all spices in a small bowl.
  2. Heat oil in a large, oven safe pot, over medium high heat. Add in onions and sauté for about 2 minutes.
  3. Add in rice and 1/2 of spice mixture. Stir well. Pour in 1 cup of the chicken broth.
  4. In a large bowl, toss the chicken with remaining spice mixture until all chicken is evenly coated.
  5. Add chicken to pot. Add in the potatoes too. And then add in remaining cup of broth, or more if needed to make sure that all the rice and chicken are covered by liquid. Bring to a boil.
  6. As soon as the pot begins to boil, cover and transfer to oven and cook at 400 for 30 minutes. Then, lower heat to 350, and cook for about another 1 1/2 - 2 hours. Squeeze lemon juice over the pot before serving.
Recipe Notes

Entire recipe makes 6 servings
Serving size is about 2 drumsticks and 1/2 cup rice and potatoes
Each serving = 9 Smart Points

PER SERVING: 369 calories; 7g fat; 2g saturated fat; 14g carbohydrates; 1g fiber; 0g sugar; 23g protein

*The nutritional info was calculated WITHOUT the skin from the chicken. The chicken was cooked with the skin, but removed before eating.

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Comments

  1. I just got back from a vacation during which I visited Morocco and I had a hankering for the delicious taste of their food. I substituted “Moroccan spice” which I purchased there for the spices in this recipe (about 3 teaspoons,) and it came out absolutely delicious! I also used skinless boneless chicken thighs so no bones to contend with. I’ll be making this again soon!!

  2. I made this tonight for my husband and me. SO GOOD! Tastes way richer than I would have expected from 1 tablespoon of oil/no butter.

    When I put the recipe in WW recipe builder, though, it said 10 points per serving. Just FYI.

  3. Not sure where the ingredients or step is for the sauce?
    Also not sure if it should be covered in the oven?

    I made it without the sauce and did not cover it. I only had black rice so I substituted that.
    It came out good, chicken very tender, however I would be happy to know about the sauce and if I should have covered it.

    • Wendy Zitzman says:

      Hi Kim! Great questions! Firstly, the pot goes covered into the oven. (I’ll make sure to update that in the recipe). And the sauce is made naturally from the water that simmers all the ingredients together.

  4. Jeanette says:

    Thanks for the recipe. You say to add sauce with onion but you have omitted it from the ingredients.

  5. Judy Daniell says:

    Does this go into the oven covered or uncovered?

  6. What sauce are you referring to in step 2? Think this may be a recipe the whole family will enjoy! :)

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