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Recipe: Moroccan Spiced Roast Chicken

Posted Aug 15 2013 8:00am

morrocan spiced crusted roast chicken Cumin is one of the most versatile spices.  It’s used in numerous cuisines: Mexican, Indian, Middle Eastern, and the list goes on.  Because of its versatility, it’s become a staple in my pantry.

This marinade works on chicken pieces, as well as boneless and skinless breasts or thighs. My favorite part of this recipe is that the spices create a crust around the chicken which makes it not only super flavorful but also reminiscent of breaded/fried chicken.  Yum!

1 medium-sized chicken cut into pieces
1 small clove garlic, grated
1 tablespoon paprika
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup extra virgin olive oil
1/2 teaspoon cayenne pepper (optional)

Add the spices, garlic, and olive oil into a bowl and mix well.  Taste the marinade and add more salt if needed. Add the chicken to the marinade and toss until the pieces are well coated.  Cover and marinate in the fridge anywhere from 10 minutes to overnight.

Preheat the oven to 400°.  Place the chicken skin side up a baking dish.  Bake at 400° for 30 minutes (to crisp the skin), then lower the temperature to 350° and cook for an additional 15-30 minutes (general guidelines are 15 minutes per pound).  The chicken is fully cooked when the temperature of the meat is 165° and the juices run clear.  Take the chicken out of the oven, arrange it on a platter, and cover it with foil for 5-10 minutes.  Serve immediately.

Serves 3-4


The post Recipe: Moroccan Spiced Roast Chicken appeared first on Me, Redone .

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