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Moroccan Chicken & Rice
Alyssa

Moroccan Chicken & Rice

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

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

Method
 

  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.