Moroccan Chicken & Rice
Ingredients
- 6chicken thighs (bone-in, skin optional)
- —Juice of 1/2 lemon
- 1/4 cupchicken stock
- 1 tbspolive oil
- 1.5 tbspturmeric
- 1 tbspcumin
- 0.5 tbspdried coriander
- 1.5 tbsporegano
- 6crushed garlic cloves
- —Salt & pepper to taste
- 2 cupsBasmati rice
- 3.5 cupschicken stock
- 1finely chopped onion
- 4crushed garlic cloves
- 1 tbspturmeric
- 1 tspcoriander
- 2 tbspolive oil
- —Salt to taste
- —Lime wedges
- —Greek yogurt
- —Fresh coriander
Instructions
- 1
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.
- 2
Preheat your oven to 350°F (175°C).
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
Serve the Moroccan Chicken & Rice hot, garnished with lime wedges, a dollop of Greek yogurt, and a sprinkle of fresh coriander.