Print
one pot morrocan chicken rice potatoes

One Pot Moroccan Chicken Rice and Potatoes

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.
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 6 SERvings

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

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.