Moroccan Style 11 Spice Chicken

Moroccan Style 11 Spice Chicken

Program: Bake

Cook Temp: 180°C

Cook Time: 1 hour

Ingredients:

4 chicken legs, drumsticks, thighs

Marinade:

• 4 tablespoons olive oil
• 1 onion finely chopped
• 1 garlic clove, minced
• Salt to taste
• 2 bay leaves
• 1 cup pureed tomatoes
• 3 tbsp yogurt
• Chopped parsley, for serving

For the ras el hanout spice mix: (Moroccan spice mix)

• 1 ½ tsp coriander
• 1 ½ tsp sweet paprika
• 1 tsp ginger powder
• ¼ tsp cinnamon
• ¾ tsp cumin
• ¾ tsp black pepper
• ¾ tsp turmeric
• ¾ tsp saffron
• ¼ tsp cardamom
• ¼ tsp cloves
• ¼ tsp nutmeg

For cooking:

1 cup chicken stock (Chicken stock cubes + water)

Preparation:

1. Roast ingredients for spice mix in the oven for 5 mins at 160°C. Once cooled, grind the spices to a fine powder.
2. Wash & pat-dry the chicken pieces very well with paper towels and preheat the oven to 180°C.
3. Marinate the chicken with all ingredients and spice-mix; let it rest for 1 hr.
4. Transfer the marinated chicken in oven safe glass casserole and cover firmly with foil and bake in the oven for 50 minutes.
5. After 30 minutes of baking, add chicken stock over the chicken and shake the casserole gently to distribute. Continue baking.
6. When the chicken is done, sprinkle with chopped parsley and serve with rice.