Moroccan Chicken is my favorite thing right now.
This spring I discovered the wonders of Moroccan food and I’ve become a little obsessed. Everything I’ve tried so far is strongly aromatic, flavorful, succulent, and balanced.
We visit our favorite Moroccan restaurant monthly and we always try to order something new. I’ve fallen in love with everything I have tried and it’s hard to pick my favorite, though I am partial to their lamb dishes. They balance sweet and savory so well, it’s seriously like a party in your mouth.
I’ve recently been collecting recipes for Moroccan food. There are a few things that I cannot have because they are traditionally made with gluten- like Bastilla or Couscous. So I’m going to learn to make my own (which I will share with you when the recipes are perfected). I’ve also got some lemons fermenting so I can try some recipe that require preserved lemons. See…getting a little obsessed.
I’ve already made my own Ras el Hanout, which is the spice mixture used in a lot of Moroccan recipes. It’s warming and spicy and I adore it with chicken or lamb.
I love the dishes that blend sweet and spicy together which is how this baked moroccan chicken was thought of.
Ras el Hanout is a traditional spice mixture and has both warmth and heat to it because of all the spices like cinnamon, clove, ginger, cayenne pepper, black pepper, and white pepper. I’ve tried it on chicken, lamb, beef, pork and even added it to omelettes in the morning. It’s super versatile and when paired with honey or dried fruit it is divine. I make a few tablespoons of it and have it on hand at all times.
This chicken is flavorful and so easy to make. I paired it with sauteed greens and saffron rice but it would be wonderful with potatoes as well. Don’t expect any leftovers, it’s a crowd pleaser.Print
5 Ingredient Baked Moroccan Chicken
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- 1 TBS Ras el Hanout spice
- 2 TBS Honey
- 8 Chicken Thighs (Bone-in & skin on)
- 3 TBS Avocado or Olive oil
- 2 tsp Sesame seeds
- In a small bowl combine Ras el Hanout, Honey, and Avocado Oil.
- Place the chicken thighs in a plastic bag and pour spice mixture over the chicken. Let sit for as little as 10 minutes (or place in fridge and marinate overnight).
- Preheat oven to 350F. Place the chicken thighs and marinade into a baking dish and bake for 30-40 minutes, till dark golden and the chicken has reached an internal temp of 165F.
- Allow chicken to rest before serving.
Top with sesame seeds before serving.