Moroccan Chicken & Rice

INGREDIENTS

• 6 Chicken thighs bone in (with skin, optional)
• 1/2 lemon Juice of
• 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 crushed
• Salt
• pepper
• 2 Cups Basmati rice
• 3 1/2 Cups Chicken stock
• 1 Onion finely chopped
• 4 Garlic cloves crushed
• 1 Tablespoon turmeric
• 1 Teaspoon coriander
• 2 Tablespoons olive oil
• Salt
• Lime wedges
• Greek yogurt
• Fresh coriander

INSTRUCTIONS

1. 1 First marinade the chicken. Add the lemon juice, turmeric, cumin, coriander, oregano, garlic, salt and pepper to a large bowl and stir. Add chicken and stir to coat. Cover and refrigerate for one hour to overnight.
2. 2 Preheat oven to 350 degrees F.
3. 3 Remove chicken from fridge when ready to cook. Heat 1 tablespoon of olive oil in a large ovenproof skillet over the stove top. Add the chicken, the meaty side down. Cook for about 5 minutes until browned and flip over cooking the other side for a further 5 minutes or so. Reduce heat to low, add the 1/4 cup/60 ml of chicken stock, cover and leave to cook for a further 10 minutes. Remove chicken from pan and transfer to a plate.
4. 4 In the reserved pan, add the remaining olive oil, garlic and onion. Stir for for a minute and add the turmeric and coriander. Stir well. Leave to cook until the onions are softened, about 5 minutes. Add the rice and stir well until the rice is completely coated, about 2 - 3 minutes. Evenly pour over all the stock and give a quick stir.
5. 5 Arrange the chicken over the dish, cover and put in the oven for further 20 minutes or until the rice has absorbed all the liquid. Remove from oven and leave a few minutes before serving.
6. 6 Fluff rice with a fork before serving.
7. 7 I recommend serving this dish with lime wedges, Greek yogurt and fresh coriander.

NUTRITION

Calories: 621 kcalkcal | Carbohydrates: 61 gg | Protein: 28 gg | Fat: 29 gg | Fiber: 2 gg | Sugar: 3 gg