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