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!
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
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*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
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.
