Moroccan Chicken & Rice

 

Ingredients:

• Chicken:
  • 6 bone-in chicken thighs (with skin, optional)
  • 1/2 lemon, juiced
  • 1/4 cup chicken stock
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons turmeric powder
  • 1 tablespoon cumin powder
  • 1/2 tablespoon dried coriander powder
  • 1 1/2 tablespoons oregano
  • 6 garlic cloves, crushed
  • Salt and pepper to taste
• Rice:
  • 2 cups basmati rice
  • 3 1/2 cups chicken stock
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 tablespoon turmeric powder
  • 1 teaspoon coriander powder
  • 2 tablespoons olive oil
  • Salt to taste
• To serve:
  • Lime wedges
  • Greek yogurt
  • Fresh coriander leaves

Instructions:

1. Marinate the chicken: In a large bowl, combine the lemon juice, turmeric powder, cumin powder, coriander powder, oregano, garlic, salt, and pepper. Add the chicken and stir to coat. Cover and refrigerate for at least 1 hour, or up to overnight.
2. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
3. Remove the chicken from the fridge and let it come to room temperature for about 15 minutes.
4. Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium heat. Add the chicken, skin-side down, and cook for 5 minutes, or until browned. Flip the chicken and cook for another 5 minutes, or until browned on all sides.
5. Reduce the heat to low and add the chicken stock to the skillet. Cover and cook for 10 minutes, or until the chicken is cooked through.
6. While the chicken is cooking, make the rice: In a medium saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic and cook for 5 minutes, or until softened.
7. Add the turmeric powder and coriander powder to the saucepan and cook for 1 minute more.
8. Add the rice to the saucepan and stir to coat with the oil and spices.
9. Pour in the chicken stock and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is cooked through.
10. Remove the chicken from the skillet and place it on a plate. Fluff the rice with a fork.
11. To serve, divide the rice among bowls and top with the chicken. Garnish with lime wedges, Greek yogurt, and fresh coriander leaves.
12. Enjoy!