Chicken and Rice With Almonds and Dried Cherries: A Flavorful One-Pot Meal
A cozy fusion of North African spices and sweet-tart fruit for a no-fuss family feast.
Chicken and Rice With Almonds and Dried Cherries
A warming one-pot dinner doesn’t have to be a bland affair. This chicken and rice with almonds and dried cherries recipe combines tender chicken thighs, fragrant spices, crunch from toasted almonds, and bursts of sweet-tart dried cherries—all in a single, weeknight-friendly dish. The result? A richly textured and deeply aromatic meal reminiscent of the vibrant flavors found in North African and Middle Eastern kitchens.
Why This Recipe Works
- Balances Savory and Sweet: Almonds add crunch and subtle nuttiness, while dried cherries lend pops of tartness that brighten the dish.
- Satisfying Without Fuss: Everything cooks in one pot, from browning the chicken to infusing the rice with flavor.
- Taste of Warm Spices: Cinnamon and cumin build a gently spiced profile without overwhelming the other ingredients.
- Perfect for Make-Ahead: This dish reheats beautifully, making it great for leftovers or meal prep.
Recipe at a Glance
| Prep Time | Cook Time | Servings | Difficulty |
|---|---|---|---|
| 15 minutes | 35 minutes | 4 | Easy |
Ingredients
- 1 pound bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1 cup long-grain white rice
- 2 cups low-sodium chicken stock (or water)
- 1/2 cup slivered almonds
- 1/2 cup dried cherries (or substitute dried cranberries or currants)
- Chopped fresh parsley or cilantro, for garnish
- Lemon wedges, for serving
Instructions
- Prepare the Chicken: Pat chicken thighs dry with paper towels, then season generously with salt and pepper.
- Sear the Chicken: Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add chicken, skin-side down, and cook until the skin is deeply golden and crisp, about 8 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate (it will finish cooking later).
- Sauté the Aromatics: Pour off all but 2 tablespoons fat from the pan. Add the onion and cook, stirring occasionally, until softened and translucent, 4–5 minutes. Stir in garlic, cinnamon, and cumin. Cook until fragrant, 1 minute.
- Toast the Rice: Add rice and stir to coat in the spiced oil. Let it toast for 2 minutes, stirring occasionally for even toasting.
- Combine Chicken, Rice, and Liquid: Return chicken (skin-side up) and any accumulated juices to pan on top of the rice. Pour in chicken stock and bring to a simmer. Reduce heat to low, cover, and cook for 20 minutes.
- Toast the Nuts: While chicken and rice cook, toast almonds in a dry skillet over medium-low heat, stirring, until golden and fragrant, 3–5 minutes. Set aside.
- Add the Cherries: After the rice has cooked 20 minutes, scatter dried cherries over the rice. Cover and cook until rice is tender and chicken is cooked through, another 10 minutes.
- Finish and Serve: Remove pan from heat and let stand, covered, 5 minutes. Fluff rice, sprinkle with toasted almonds, chopped herbs, and serve with lemon wedges.
Tips and Tricks for Best Results
- Pat Chicken Dry: Ensures a crisper skin when browning.
- Don’t Skip Toasting: Toasting rice and nuts adds flavor depth and aroma.
- Substitution Options: Use boneless thighs or chicken breasts if preferred, but adjust cooking times to prevent drying out.
- Dried Fruit Flexibility: Dried cranberries, currants, or chopped dried apricots work well if cherries are unavailable.
- Make It Vegetarian: Omit chicken, instead use vegetable stock and add roasted cauliflower or chickpeas.
Flavor Inspiration: A Touch of Morocco
The inspiration for this recipe is drawn from the hearty, spice-laden rice and chicken dishes popular in North Africa and the Middle East. The combination of cinnamon and cumin, paired with dried fruit and toasted nuts, is reminiscent of Moroccan tagines—meals that blur the lines between sweet and savory for deep, satisfying flavor.
- Cinnamon brings gentle warmth and a subtle aroma.
- Cumin lends earthiness and complexity.
- Dried cherries provide fruity brightness to counterbalance the spices and chicken fat.
- Toasted almonds layer in rich nuttiness and textural contrast.
Make-Ahead, Storage, and Leftovers
- Make-Ahead: Prepare through step 5, cool, and refrigerate for up to 24 hours. Resume cooking to serve fresh.
- Storage: Leftovers can be cooled and stored in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm leftovers gently on the stovetop with a splash of stock to prevent rice from drying out.
- Freezing: The dish can be frozen for up to one month. Defrost fully and reheat gently.
Serving Suggestions and Variations
- Great With Yogurt: Serve topped with a dollop of plain Greek yogurt, spiked with lemon zest and herbs for contrast.
- Fresh Herbs: Top with cilantro, parsley, or mint for a fresh finish.
- Grain Variations: Substitute with brown rice (increase liquid and cook time) or bulgur for a different texture.
- Vegetarian Option: Replace the chicken with roasted vegetables or chickpeas for a hearty meatless main.
- Spice It Up: Add a pinch of cayenne or smoked paprika for heat and depth.
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Nutrition Information
| Serving Size | Calories | Protein | Carbohydrates | Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|
| 1/4 of recipe | 430 | 25g | 40g | 17g | 4g | 540mg |
Note: Values are estimated and will vary based on exact ingredients used and serving size.
Frequently Asked Questions (FAQs)
Q: Can I use chicken breast instead of thighs?
A: Yes, but check for doneness sooner, as breasts cook faster and can dry out.
Q: What else can I use instead of dried cherries?
A: Dried cranberries, golden raisins, or currants are good substitutes that still provide tartness and sweetness.
Q: How can I make this recipe vegan?
A: Omit chicken and use roasted cauliflower or chickpeas, along with vegetable stock. Increase spices to taste.
Q: Can this be made ahead for meal prep?
A: Absolutely. It stores well in the fridge for up to 4 days, and flavors deepen as it rests.
Q: What sort of rice works best?
A: Long-grain white rice is ideal, but basmati or jasmine rice also work. Adjust cooking time for other varieties.
In Summary
This chicken and rice with almonds and dried cherries recipe delivers an easy, comforting, and surprisingly vibrant meal in a single pot. Its combination of warm spices, tangy dried fruit, and crunchy nuts makes every bite a celebration of both flavor and texture. Try it for a satisfying weeknight dinner—or elevate it with extra garnishes and sides for a special occasion.
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