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Moroccan Chicken and Rice with Lemon, Yogurt, and Fresh Herbs Recipe

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3.9 from 4 reviews

This Moroccan Chicken & Rice recipe combines fragrant spices like turmeric, cumin, coriander, and oregano with tender chicken thighs and fluffy basmati rice. The chicken is marinated, seared, and then baked together with the rice to infuse rich, aromatic flavors. Finished with fresh lime wedges, Greek yogurt, and fresh coriander, this dish delivers a comforting and flavorful meal perfect for family dinners or gatherings.

Ingredients

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
  • Pepper, to taste

Cooking Chicken

  • 1 Tablespoon olive oil (for cooking chicken)
  • 1/4 Cup (60 ml) chicken stock

Rice Preparation

  • 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 (for rice)
  • Salt, to taste

To Serve

  • Lime wedges
  • Greek yogurt
  • Fresh coriander (cilantro)

Instructions

  1. Marinate the Chicken: In a large bowl, combine lemon juice, turmeric, cumin, coriander, oregano, crushed garlic, salt, and pepper. Add chicken thighs and mix thoroughly to coat them evenly. Cover the bowl and refrigerate for at least 1 hour or overnight for best flavor infusion.
  2. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the dish later.
  3. Sear the Chicken: Remove the chicken from the fridge. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium heat on the stovetop. Place chicken thighs meaty side down and cook for about 5 minutes until nicely browned. Flip and cook the other side for another 5 minutes. Reduce heat to low, add 1/4 cup chicken stock to the pan, cover, and allow the chicken to cook gently for 10 more minutes. Remove chicken from pan and set aside on a plate.
  4. Prepare the Rice Base: In the same skillet, add the remaining 2 tablespoons olive oil, crushed garlic, and finely chopped onion. Stir and cook for about 1 minute. Add turmeric and coriander, stirring well to combine. Cook until onions soften, about 5 minutes. Add the basmati rice and stir continuously for 2 to 3 minutes until all grains are coated with the spiced mixture. Pour all the chicken stock evenly over the rice and stir briefly.
  5. Combine and Bake: Arrange the seared chicken thighs evenly over the rice in the skillet. Cover the skillet with a lid or foil and transfer to the preheated oven. Bake for 20 minutes or until the rice has absorbed all liquid and is tender.
  6. Rest and Fluff: Remove the skillet from the oven and let the dish sit covered for a few minutes. Then fluff the rice gently with a fork to separate the grains.
  7. Serve: Serve the Moroccan chicken and rice hot, garnished with fresh coriander and accompanied by lime wedges and dollops of Greek yogurt for an extra burst of freshness and creaminess.

Notes

  • Marinating the chicken overnight enhances the flavor, but 1 hour will suffice for quicker meal prep.
  • Using bone-in thighs with skin adds moisture and richness; skin can be left on or removed depending on preference.
  • Ensure the skillet used is ovenproof to safely transition from stovetop to oven for baking.
  • Basmati rice is preferred for its aroma and fluffy texture when cooked.
  • Adjust seasoning salt and pepper to taste before serving.
  • This dish pairs wonderfully with a fresh cucumber salad or steamed vegetables for added nutrients.

Find it online: https://bitezly.com/moroccan-chicken-and-rice-with-lemon-yogurt-and-fresh-herbs-recipe/