Moroccan Spiced Chicken Thighs
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Moroccan Spiced Chicken Thighs

Moroccan Spiced Chicken Thighs

with Zucchini, Herby Rice and Lemony Yogurt

Warm, fragrant spices season savoury chicken thighs in a quick yogurt marinade. Paired with the pops of sweetness from the jeweled rice, this one's in the running to be your next weeknight fave!

Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

4 unit

Chicken Thighs

¾ cup

Basmati Rice

400 g

Zucchini

1 unit

Lemon

1 unit

Chicken Broth Concentrate

1 tbsp

Moroccan Spice Blend

100 mL

Greek Yogurt

(Contains Milk)

7 g

Parsley

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories720 kcal
Fat31 g
Saturated Fat9 g
Carbohydrate78 g
Sugar6 g
Dietary Fiber5 g
Protein41 g
Cholesterol160 mg
Sodium930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Small Bowl
Medium Pot
Measuring Cups
Large Bowl
Paper Towel
Baking Sheet
Large Non-Stick Pan

Instructions

Prep
1

Before starting, preheat the oven to 425°F.Wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Stir together half the yogurt and lemon juice in a small bowl. Season with salt and pepper. Set aside.

Cook rice
2

Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

Marinate chicken
3

While rice cooks, stir together Moroccan Spice Blend and remaining yogurt in a large bowl. Pat chicken dry with paper towels, then season with salt and pepper. Add chicken to the large bowl with yogurt marinade, then toss to coat.

Cook chicken
4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 2-3 min per side. Remove pan from heat, then transfer chicken to a baking sheet. Bake in the middle of the oven until chicken is cooked through, 10-12 min.** Carefully rinse and wipe pan clean.

Cook zucchini
5

Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper.

Finish and serve
6

Fluff rice with a fork, then stir in lemon zest, half the parsley and 1 tbsp butter (dbl for 4 ppl). Season with salt. Thinly slice chicken. Divide herby rice between plates. Top with zucchini and chicken. Spoon lemony yogurt over chicken and sprinkle parsley over top. Squeeze over a lemon wedge, if desired.

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