Description
This flavorful Moroccan Chicken & Rice recipe features tender chicken thighs marinated in aromatic spices, seared to perfection, then slow-cooked with turmeric-infused basmati rice. Finished in the oven, the dish absorbs vibrant flavors, making it a wholesome and comforting meal perfect for any occasion.
Ingredients
For the Chicken Marinade
- 6 Chicken thighs (bone-in, skin-on optional)
- Juice of 1/2 lemon
- 1 1/2 Tablespoons turmeric
- 1 Tablespoon cumin
- 1/2 Tablespoon dried coriander
- 1 1/2 Tablespoons oregano
- 6 Garlic cloves (crushed)
- Salt to taste
- Black pepper to taste
For Cooking the Chicken
- 1/4 Cup chicken stock (60 ml)
- 1 Tablespoon olive oil
For the Rice
- 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 to taste
To Serve
- Lime wedges
- Greek yogurt
- Fresh coriander (cilantro)
Instructions
- Marinate the Chicken: In a large bowl, combine lemon juice, turmeric, cumin, dried coriander, oregano, crushed garlic cloves, salt, and black pepper. Add the chicken thighs and stir well to coat them evenly. Cover and refrigerate the chicken to marinate for at least one hour or up to overnight for deeper flavor.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for finishing the dish after searing.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high stovetop heat. Place chicken thighs, skin/meaty side down, and brown for about 5 minutes. Flip and cook the other side for another 5 minutes. Lower heat, pour in 1/4 cup (60 ml) chicken stock, cover the skillet, and cook for 10 more minutes to let the chicken finish gently cooking.
- Sauté Aromatics and Prepare Rice: Remove the cooked chicken and set aside. In the same pan, add the remaining 2 tablespoons olive oil, crushed garlic, and finely chopped onion. Sauté for about one minute until fragrant. Add turmeric and coriander, stirring well. Cook until onions soften, approximately 5 minutes. Stir in the basmati rice, coating each grain with the spices and oil for 2 to 3 minutes. Pour over the remaining 3 1/2 cups chicken stock, stir quickly to combine.
- Bake the Chicken and Rice: Arrange the seared chicken thighs evenly over the rice in the skillet. Cover and transfer the pan into the preheated oven. Bake for 20 minutes or until the rice has absorbed all the liquid and is fully cooked.
- Rest and Fluff: Remove the skillet from the oven and let it rest for a few minutes to settle. Fluff the rice gently with a fork to separate the grains before serving.
- Serve: Serve the Moroccan chicken and rice hot, garnished with fresh coriander, lime wedges, and a dollop of Greek yogurt on the side for a refreshing contrast to the spices.
Notes
- Marinating the chicken overnight enhances the depth of flavors significantly.
- Using bone-in, skin-on chicken thighs helps to keep the meat juicy and adds richness to the dish.
- If you don’t have an ovenproof skillet, transfer the rice and chicken to a baking dish before placing in the oven.
- Basmati rice is recommended for its fragrance and fluffy texture; rinse rice before cooking to remove excess starch.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
- For a milder flavor, reduce the amount of turmeric or spices slightly.
- Prep Time: 1 hour 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
