Photo of One pot Moroccan chicken by WW

One pot Moroccan chicken

10 - 16
PersonalPoints™ per serving
Total Time
55 min
30 min
25 min
Keep washing up to a minimum with this tasty one pot dish. It’s packed full of flavour and will certainly impress dinner guests.


Chicken Thigh, Skinless, Boneless, raw

325 g

Calorie controlled cooking spray

4 spray(s)


1 large, chopped

Red pepper(s)

½ medium, deseeded and sliced into thin rings


2 clove(s), chopped

Coriander, Dried

1 teaspoons, level

Thyme, Dried

1 teaspoons, level

Tilda Brown Basmati Rice

100 g

Unsweetened Orange Juice

150 ml

Vegetable stock cube(s)

1 cube(s), make up to 100ml with hot water


50 g, sliced thinly and diced

Coriander, fresh

3 sprig(s), leaves removed


1 pinch

Black pepper

½ teaspoons


  1. Spray the chicken with the cooking spray. Heat a lidded flameproof casserole dish or heavy based saucepan over a medium heat then brown for 3 minutes on each side until golden. Remove from the pan and set aside, covered.
  2. Spray the casserole dish with the cooking spray. Add the onion, cover and cook for 6 minutes, stirring occasionally and adding a splash of water if the onion starts to stick. When the onion has softened, stir in the red pepper, garlic, ras-el-hanout, ground coriander, thyme and rice. Cook for 2 minutes until the rice is opaque.
  3. Pour in the orange juice and stock, stir and then bring to the boil. Place the chicken on top of the rice and reduce the heat to the lowest setting. Cover and cook for 20–25 minutes or until the rice is tender and the chicken is cooked through.
  4. Divide the rice and chicken between two serving plates. Season to taste and then scatter the mango and fresh coriander over the top.


If freezing, transfer to a freezerproof container. Before serving, defrost thoroughly and then put in a casserole dish. Add a splash of water to prevent the rice from sticking then cover and reheat over a medium-low heat until piping hot.