Name: Moroccan Chicken & Rice
Ingredients: For the chicken: 6 chicken thighs (bone-in, skin optional); Juice of 1/2 lemon; 1/4 cup chicken stock; 1 tbsp olive oil; 1.5 tbsp turmeric; 1 tbsp cumin; 0.5 tbsp dried coriander; 1.5 tbsp oregano; 6 crushed garlic cloves; Salt & pepper to taste; For the rice: 2 cups Basmati rice; 3.5 cups chicken stock; 1 finely chopped onion; 4 crushed garlic cloves; 1 tbsp turmeric; 1 tsp coriander; 2 tbsp olive oil; Salt to taste; To serve: Lime wedges; Greek yogurt; Fresh coriander

Description

Savor Moroccan Chicken Rice, a fragrant dish with spices, tender chicken, and veggies! Perfect for a cozy dinner that’s full of flavor.

Ingredients

Scale

For the chicken:
- 6 chicken thighs (bone-in, skin optional)
- Juice of 1/2 lemon
- 1/4 cup chicken stock
- 1 tbsp olive oil
- 1.5 tbsp turmeric
- 1 tbsp cumin
- 0.5 tbsp dried coriander
- 1.5 tbsp oregano
- 6 crushed garlic cloves
- Salt & pepper to taste
For the rice:
- 2 cups Basmati rice
- 3.5 cups chicken stock
- 1 finely chopped onion
- 4 crushed garlic cloves
- 1 tbsp turmeric
- 1 tsp coriander
- 2 tbsp olive oil
- Salt to taste
To serve:
- Lime wedges
- Greek yogurt
- Fresh coriander

Instructions

Start by marinating the chicken. In a medium bowl, combine the juice of 1/2 lemon, 1.5 tbsp turmeric, 1 tbsp cumin, 0.5 tbsp dried coriander, 1.5 tbsp oregano, and 6 crushed garlic cloves. Add salt and pepper to taste. Rub this mixture all over 6 chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for enhanced flavor.
Preheat your oven to 350°F (175°C).
In an ovenproof skillet, heat 1 tbsp of olive oil over medium-high heat. Sear the marinated chicken thighs for about 5 minutes on each side until they are browned. Remove the chicken from the skillet and set aside.
To the same skillet, add 1 finely chopped onion and 4 crushed garlic cloves. Sauté them for 2-3 minutes until the onion becomes translucent.
Add 1 tbsp of turmeric and 1 tsp of coriander to the skillet, stirring well to combine. Next, add 2 cups of Basmati rice, stirring for about 2 minutes to toast the grains slightly.
Pour in 3.5 cups of chicken stock, and mix well. Place the seared chicken on top of the rice mixture. Cover the skillet with a lid or aluminum foil and place it in the preheated oven.
Bake for about 20 minutes. Once done, carefully remove from the oven, fluff the rice with a fork, and let it sit covered for an additional 5 minutes before serving.
Serve the Moroccan Chicken & Rice hot, garnished with lime wedges, a dollop of Greek yogurt, and a sprinkle of fresh coriander.