Gluten-Free Moroccan Chicken Rice Dinner


  • 1/2 tsp. GF ground cumin
  • 1/2 tsp. GF ground coriander
  • 1/2 tsp. GF ground ginger
  • 1/2 tsp.GF ground cardamom
  • 1/2 tsp. GF paprika
  • 1/2 tsp. GF ground cinnamon
  • 1/2 tsp. GF turmeric or a pinch of saffron
  • 1 tsp. Himalayan salt
  • 8 medium chicken thighs, boneless and skinless
  • 2 Tbsp. Extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, grated or minced
  • 14 oz. can pure chopped tomatoes
  • 3 cups GF chicken broth
  • 1/3 cup raisins
  • 1/3 cup roughly chopped dry apricots
  • 3 cups chopped baby collards
  • 3/4 cup dry basmati rice
  • Optional garnish; lemon slices and chopped fresh parsley


  1. Using a large bowl blend the spices (cumin to salt)
  2. Season the chicken with half the spices
  3. Using a large Dutch Oven or tagine, heat olive oil over medium heat. Once the oil is hot, sear the chicken on both sides. About 2 minutes per side. Transfer chicken onto a plate
  4. Add onion and garlic to the pot and saute for about 3 – 5 minutes until the onions soften. Stir in remaining spices until fragrant, then add tomatoes, chicken broth, raisins, and apricots. Bring to a boil, then stir in collards and rice
  5. Return chicken back to the pot and stir. Cover and bake in a preheated oven at 375 F for 30 minutes. Remove the lid and give it a good stir. Bake for 10 more minutes

Note; if you don’t have an oven-safe pot with a lid use foil paper to cover the pot

Prep Time: 15 minutes
Cook Time: 45 minutes
Number of Servings: 4-6