Moroccan-Spiced Chicken & Rice Bake

Moroccan-Spiced Chicken & Rice Bake

In this recipe:

based on 50 reviews
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25 min.
65 min.
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)
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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.

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.

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Tasy, easy, winner!

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.

- Lynn Murdoch from S.E. Idaho

Moroccan-Spiced Chicken & Rice Bake

Great tasting casserole, a different flavor than usual.

- KATHY GREEN from South Daytona, FL

Great flavor

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.

- Jennifer DeMille from Cedar City, UT

Not enough spice

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.



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


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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 490
  • Calories from Fat: 120
  • Total Fat: 13g (20% of DV)
  • Saturated Fat: 4.5g (23% of DV)
  • Cholesterol: 75mg (25% of DV)
  • Sodium: 770mg (32% of DV)
  • Carbohydrates: 69g (23% of DV)
  • Dietary Fiber: 6g (24% of DV)
  • Sugars: 17g
  • Protein: 23g
  • Vitamin A: 10% of DV
  • Vitamin C: 15% of DV
  • Calcium: 20% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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