First marinade the chicken. Add the lemon juice, turmeric, cumin, coriander, oregano, garlic, salt and pepper to a large bowl and stir. Add chicken and stir to coat. Cover and refrigerate for one hour to overnight.
Preheat oven to 350 degrees F.
Remove chicken from fridge when ready to cook. Heat 1 tablespoon of olive oil in a large ovenproof skillet over the stove top. Add the chicken, the meaty side down. Cook for about 5 minutes until browned and flip over cooking the other side for a further 5 minutes or so. Reduce heat to low, add the 1/4 cup/60 ml of chicken stock, cover and leave to cook for a further 10 minutes. Remove chicken from pan and transfer to a plate.
In the reserved pan, add the remaining olive oil, garlic and onion. Stir for for a minute and add the turmeric and coriander. Stir well. Leave to cook until the onions are softened, about 5 minutes. Add the rice and stir well until the rice is completely coated, about 2 - 3 minutes. Evenly pour over all the stock and give a quick stir.
Arrange the chicken over the dish, cover and put in the oven for further 20 minutes or until the rice has absorbed all the liquid. Remove from oven and leave a few minutes before serving.
Fluff rice with a fork before serving.
I recommend serving this dish with lime wedges, Greek yogurt and fresh coriander.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
Can marinade up to overnight.
Nutrition Facts
Moroccan Chicken & Rice
Amount Per Serving (1 serving)
Calories 621Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 7g44%
Cholesterol 115mg38%
Sodium 309mg13%
Potassium 614mg18%
Carbohydrates 61g20%
Fiber 2g8%
Sugar 3g3%
Protein 28g56%
Vitamin A 122IU2%
Vitamin C 4mg5%
Calcium 78mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.