Moroccan-Inspired Chicken Thighs
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Moroccan-Inspired Chicken Thighs

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.

Tags:
Family Friendly
Allergens:
Soy
•Milk

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.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories720 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate77 g
Sugar10 g
Dietary Fiber5 g
Protein42 g
Cholesterol155 mg
Sodium1620 mg
Trans Fat0.4 g
Potassium950 mg
Calcium150 mg
Iron4.75 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

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

Cooking Steps

Boil water and marinate chicken
1

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.

Cook rice
2

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.

Prep and make lemony yogurt
3

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.

Cook chicken
4

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.

Cook veggies
5

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.

Finish and serve
6

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.