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Moroccan Spiced Chicken
Typical moroccan chicken tagine spices which are warming and fragrant.
What you need
- Bone in, skin on chicken pieces from one 4-5 pound bird -- (2 drumsticks, 2 thighs, 2 wings tips removed, 2 half breasts ideally cut in half again for 4 pieces)
- 1 large onion, thinly sliced
- 3-5 garlic cloves, minced
- 1/4 cup or more torn cilantro leaves
- 1/4 cup or more torn parsley leaves
- 1/2 cup spanish olives
- Rinsed rind of 1 whole preserved lemon, thinly sliced (use only the rind, discard the pulp)
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/2 - 1 tsp fresh ground turmeric
- 1/2 tsp ground cinnamon
- Pinch saffron threads
- 1 tsp kosher salt
- Fresh ground black pepper
- 5 Tablespoons Olive oil
- Additional cilantro and parsley leaves
How to make it
- Combine paprika, cumin, ginger, turmeric, cinnamon and saffron
- Add 2 Tbl olive oil and whisk to blend well
- Rub chicken pieces all over with spice blend, place into a container, cover and refrigerate at least 6 hours up to overnight
- Place onion, preserved lemon, olives, garlic, cilantro, parsley, 1/2 tsp salt and pepper in a bowl and mix well
- Add 3 Tbl olive oil and massage into mixture - let stand at room temperature to marinate for at least 1 hour
- Preheat oven to 350º
- Lightly oil the base and sides of a large baking dish
- Distribute chicken pieces evenly with some space in between
- Sprinkle with remaining salt and pepper to taste
- Place onion/olive mixture around in the spaces between pieces
- Bake for 1 hour until browned and fragrant - garnish with additional cilantro and parsley leaves
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