Description
Moroccan Chicken & Rice is a one-pan dinner made with spiced chicken thighs and fragrant basmati rice.
Ingredients
Scale
- 6 bone-in chicken thighs
- Juice of 1/2 lemon
- 1/4 cup chicken stock
- 1 tablespoon olive oil
- 1 1/2 tablespoons turmeric
- 1 tablespoon cumin
- 1/2 tablespoon dried coriander
- 1 1/2 tablespoons oregano
- 6 garlic cloves
- Salt
- Black pepper
- 2 cups basmati rice
- 3 1/2 cups chicken stock
- 1 onion
- 4 garlic cloves
- 1 tablespoon turmeric
- 1 teaspoon coriander
- 2 tablespoons olive oil
- Salt
- Lime wedges
- Greek yogurt
- Fresh coriander
Instructions
- Marinate chicken with lemon juice, spices, garlic, salt, and pepper and refrigerate for one hour.
- Preheat oven to 350°F.
- Brown chicken in olive oil on both sides.
- Simmer chicken briefly with stock, then remove from pan.
- Cook onion, garlic, and spices in the same pan until softened.
- Stir in rice and coat with spices.
- Add stock, place chicken on top, cover, and bake until rice is tender.
- Fluff rice and serve with toppings.
Notes
- Chicken can marinate overnight.
- Cooking times may vary by appliance.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 plate
- Calories: 621
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 145mg