My current favorite dinner: delicious Moroccan spiced chicken, vegetables, and rice all drizzled with a creamy feta-yogurt sauce and sprinkled with fresh herbs
These Moroccan chicken bowls are one of those meals that I keep coming back to- the flavors are truly unlike any other dish I’ve made and they’re SO. GOOD.
This is originally from Ambitious Kitchen. I made some adjustments based off flavor preferences- but I’ll also link the original recipe!!
We start off by generously spicing chicken and mixed vegetables like cauliflower, sweet potatoes, carrots, and onions. The spice blend is a mix of turmeric, Ceylon cinnamon, cumin, and garlic- an unexpected and absolutely incredible combination. To bulk it up, we’re also making a delicious turmeric spiced rice. Top it all off with the most addictive feta-yogurt sauce for your new favorite weeknight dinner.
Full recipe is below, you’re gonna love it!! Enjoy <3
Moroccan Spiced Vegetables (adjusted from Ambitious Kitchen)
1 extra large sweet potato, chopped into ½ inch cubes
3 large carrots, chopped into ½ inch pieces
1 head cauliflower florets
1 yellow onion, chopped into large chunks
2 tbsp olive oil
1 ½ tsp turmeric
1 ½ tsp cumin
1 ½ tsp Ceylon cinnamon (sub regular cinnamon)
1 tsp garlic powder (or black garlic powder)
Cracked black pepper
1 tsp salt
Toss vegetables in olive oil and spices. Roast for 45 minutes or until vegetables are tender and have some crispy pieces.
Moroccan Spiced Chicken (adjusted from Ambitious Kitchen)
2 pounds boneless skinless chicken thighs
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground Ceylon cinnamon (sub regular cinnamon)
½ teaspoon garlic powder (sub black garlic powder)
½ teaspoon onion powder
Cracked black pepper
1 tsp salt
Toss the chicken with olive oil and spices until everything is coated. To cook, either roast at 425F for 25 minutes, or cook in a cast iron pan for 4 minutes per side until 165F internal. I seared the chicken over a very high heat for flavor depth and finished it on a sheet pan in the oven.
Moroccan Spiced Rice
1 ½ cups basmati rice, rinsed and drained
2 ½ cups chicken bone broth
½ tsp ground turmeric
¼ tsp Ceylon cinammon
¼ tsp cumin
¼ tsp garlic powder
½ tsp salt + more to taste
Cracked black pepper
¼ cup chopped dates (sub dried cherries or raisins)
Handful fresh herbs: I used and recommend a mix of chopped mint and cilantro
¼ cup crushed/chopped almonds (sub pistachios)
Add rice, broth, and spices to a pot. Stir to combine. Bring to a boil, then cover with a lid and immediately reduce to a simmer. Allow to cook for 15 minutes on the lowest heat, undisturbed.
After 15 minutes, remove pot from heat (keep lid on) and allow to steam for an additional 10 minutes. Fluff with a fork, then fold in dates, herbs, and almonds.
Feta Yogurt Sauce (adjusted from Ambitious Kitchen)
5oz block of feta, crumbled
½ cup whole milk Greek yogurt
1 large clove garlic
1 tsp lemon zest
Juice of 1 small lemon
1 tbsp tahini
1 tsp honey
¼ tsp salt + more to taste
Cracked black pepper, to taste
Combine all ingredients in a high powered blender. Taste and adjust accordingly.
To serve:
chopped fresh dates (sub raisins or dried cherries-I love dates here though)
chopped fresh mint and cilantro
feta yogurt sauce
Chopped/crushed almonds or pistachios
Feta yogurt sauce
Start by plating up the rice, vegetables, and 1-2 chicken thighs. Drizzle with yogurt sauce, then sprinkle on dates, herbs, and almonds. The garnishes really make the dish- don’t skip them!!!
I’m not kidding when I say I could eat this every single day. It’s so comforting, nourishing, and SO GOOD FOR YOU!! So many health benefits in this one: turmeric is a powerful anti-inflammatory superfood. You get lots of protein from the bone broth rice and chicken, and obviously a ton of micronutrients from the vegetables. The added dates give you extra fiber as well!!
Your body will thank you for this delicious meal <3
With love,
Abigail