Moraccan Chicken with Cauliflower Rice

Fall is here and winter is coming.   It  is time for a delicious warm dish to get you through the cold weather.  This chicken dish has a delightful spice blend that includes cumin, ginger and cinnamon that no doubt you will enjoy. You can serve it with almost anything:  cauliflower rice, jasmine rice or potatoes to name a few.


Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: She will look forward to meeting you!



  1. In a small bowl combine cumin, ginger, cinnamon, cayenne and kosher salt. Rub chicken with half of the spice mixture.
  2. In a 4-to 6-qt Dutch oven heat olive oil over medium.  Cook chicken 6 to 8 minutes or until browned, turning once. Cook in batches if necessary to prevent crowding.  Add garlic around chicken; cook one minute more.
  3. Add remaining spice mixture, the crushed tomatoes, and broth. Bring to boiling; reduce heat.  Simmer, covered, 45 minutes.  Add apricots.  Return to boiling, reduce heat. simmer, covered 25 minutes. Uncover; cook 10 minutes more or until chicken is tender, stirring occasionally. Remove and shred chicken, discarding skin and bones.  Stir shredded chicken back into original mixture of tomatoes and and apricots..
  4. If desired, sever over cooked cauliflower rice and top with parsley. Enjoy this heartwarming dish!

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