Moroccan-Spiced Chicken & Rice Bake

Level: Easy
Prep Time: 25 min
Cook Time: 40 min
Cooling Time:
Yields: 6 servings


Moroccan-Spiced Chicken & Rice Bake is a tasty variation that combines cumin, paprika, diced tomatoes, raisins and a touch of lemon juice to create some amazing flavors that are commonly found in Morocco and North African cuisine. Your family will truly enjoy this taste experience. The brown rice adds some great whole grain goodness.


  • 6 cups cooked long or medium grain brown or white rice
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons ground paprika
  • 6 chicken thighs, skin removed
  • 2 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (14.5 oz.) petite diced tomatoes, drained
  • 2/3 cup raisins
  • 3 tablespoons lemon juice
  • 1/2 cup toasted, slivered almonds (optional)


PREHEAT oven 375º F. Grease 13 x 9-inch baking dish.

COMBINE cumin, salt, black pepper and paprika in small bowl; sprinkle 2 teaspoons spice blend on both sides of chicken thighs.

HEAT olive oil and garlic in large skillet over medium-high heat. Place chicken in skillet; cook for 4 minutes per side or until browned.

MEANWHILE, COMBINE cooked rice, evaporated milk, tomatoes, raisins, lemon juice and remaining spice blend in large bowl. Pour rice mixture into prepared baking dish. Place chicken thighs on top of rice mixture.

BAKE for 40 minutes or until chicken is no longer pink in center. Sprinkle with almonds before serving.

TIP: Boneless chicken thighs can also be used. Reduce bake time by 10 to 15 minutes.

Tasy, easy, winner!

by L. Lynn , S.E. Idaho on Apr. 2013

This was a quick, easy dish, and it was just delicious. The only substitution I made was craisins for raisins, since I am not a raisin fan. I followed the recipe to the letter otherwise, and even my husband, who can be picky about trying new things, loved it.

Moroccan-Spiced Chicken & Rice Bake

by K. KATHY , South Daytona, FL on Aug. 2009

Great tasting casserole, a different flavor than usual.

Great flavor

by J. Jennifer , Cedar City, UT on May. 2009

My family loved this dish. We are always trying new dishes and this one made it to the "make again pile" which is saying a lot. Even the raisins didn't taste as weird as it might seem.

Not enough spice

by L. LINDA , Ashland, OH on May. 2009

Made this for supper and it was good but we enjoy a little more spice in our food. Easy to put together. I thought that it made to much rice for just the two of us.


by K. KIM , LACHUTE, QC on Apr. 2009

This recipe was easy to make and tasted devine. This will become a family favorite.


by T. TERI , JACKSONVILLE, FL on Mar. 2009

Good flavor and not difficult at all. I will make again.

cayenne papper what a kick

by S. Sadie , Bronx, NY on Feb. 2009

Cayenne papper and 2 Chicken broth . GIVES this spice rice a nice kick . enjoy

Moraccan-Spiced Chicken&Rice Bake

by G. Gayle , Hillman, MI on Jan. 2009

This recipe is very good. My husband and son had thirds! I made a few changes, due to the fact I did not grab the list. I used carrots and broccoli instead, and to give a little more punch added a dash of ginger.

A true winner!

by N. NANCY , Yorba Linda, CA on Jul. 2008

I wasn't sure about trying dishes using unfamiliar spices. However, this one is a winner! It has everything that I love - milk, raisin, almond to top it off and the end result is delicious! I did use chicken breast instead of thighs. Try it, you and your family will love it!

Moroccan- Spiced Chicken and Rice Bake

by D. Debra , WINDHAM, NH on Apr. 2008

I confess to using boneless, skinless chicken breasts rather than the thighs. The flavors mixed well, and tasted exotic. My family enjoyed the addition of raisins for an unexpected sweet taste. It was a good meal, which I will make again. I will probably substitute lentils for the rice, next time.