Moroccan Spiced Chicken with Rice

Aromatic chicken breast coated in warm Moroccan spices, served with fluffy rice and roasted vegetables.

2026-05-08T10:09:39.597Z • 10 min prep + 25 min cook

Nutrition (per serving)

* Nutritional values are estimates

Ingredients

• 12 oz chicken breast
• 1 tsp ground paprika
• 1/4 tsp sweet paprika
• 1/4 tsp ground cloves
• 1/2 tsp ground cumin
• 1/2 tsp ground ginger
• 1/4 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/3 tsp ground cinnamon
• 1/4 tsp sumac
• 1/4 tsp salt
• 2 tbsp olive oil, divided
• 1/2 tsp honey
• 1/2 cup Jasmine rice, uncooked
• 1.5 cups carrots, shaved into ribbons
• 1 tbsp green onions, chopped
• 1 tbsp currants

Instructions

1. Preheat oven to 425°F.
2. In a small bowl, combine paprika, cumin, ginger, coriander, turmeric, cinnamon, and salt. Set aside about 1/2 tbsp for the carrots.
3. Cut chicken into strips or leave whole. Coat with olive oil, then dust generously with spice mixture.
4. Place chicken on a baking sheet and bake for 25 minutes until cooked through.
5. While chicken cooks, prepare rice according to package directions.
6. Shave the carrots into ribbons with a vegetable peeler and place in a bowl. Add the currants and green onions. Mix together the sumac, ground clove and sweet paprika to the spice mixture from above that you set aside. Whisk together 2 tbsp orange juice, honey, spices and 1/2 tbsp olive oil for the dressing and then drizzle over the carrot mixture; toss to combine.
7. Serve chicken over rice with carrot salad on the side.

From Tracy's Health Journey | Not medical advice • Consult your healthcare provider

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