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Moroccan-Inspired Chicken Thigh
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 of this delicious Moroccan-inspired plate.
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 May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
1 tbsp
Moroccan Spice Blend
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
1 unit(s)
Greek Yogurt
(Contains Milk)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Sweet Bell Pepper
7 g
Parsley
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
- Roughly chop parsley.
- Zest, then juice half the lemon (whole lemon for 4 ppl). Cut 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.
- Fluff rice with a fork, then add lemon zest, half the parsley 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. Sprinkle remaining parsley over top.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get chicken thighs, marinate them in the same way the recipe instructs you to marinate the chicken breasts.