Moroccan-Inspired Chicken Thighs
with Zucchini, Zesty Rice and Lemony Yogurt
This one's in the running to be your next weeknight fave! Warm, fragrant spices and creamy yogurt are a perfect quick marinade for chicken thighs, while zesty rice rounds out the flavours on this delicious Moroccan-inspired plate.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
¾ cup
Basmati Rice
1 unit(s)
Zucchini
1 unit(s)
Lemon
1 tbsp
Chicken Stock Powder
(Contains Soy)
1 tbsp
Moroccan Spice Blend
100 mL
Greek Yogurt
(Contains Milk)
1 tsp
Garlic Salt
1 unit(s)
Sweet Bell Pepper
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and stock powder to a medium pot. Cover and bring to a boil over high heat.Meanwhile, combine Moroccan Spice Blend, half the garlic salt and half the yogurt in a large bowl. (NOTE: Reserve remaining yogurt for sauce in step 3.) Pat chicken dry with paper towels, then add to the large bowl with yogurt marinade. Toss to coat.
Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.
Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Core, then cut pepper into 1/2-inch pieces.Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Add remaining yogurt, lemon juice and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side.Remove the pan from heat, then transfer chicken to an unlined baking sheet.Roast in the middle of the oven until cooked through, 10-14 min.**Carefully rinse and wipe the pan clean.
Reheat the same pan over medium-high.When the pan is hot, add 1 tbsp (2 tbsp) oil, then zucchini and peppers. Cook, stirring often, until tender-crisp, 4-5 min.Season with remaining garlic salt and pepper, to taste.
Fluff rice with a fork, then add lemon zest and 1 tbsp (2 tbsp) butter. Season with salt, then stir to combine.Thinly slice chicken.Divide zesty rice between plates. Top with veggies and chicken.Spoon lemony yogurt over chicken.Squeeze a lemon wedge over top, if desired.
