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ONE PAN MOROCCAN CHICKEN BAKE

ONE PAN MOROCCAN CHICKEN BAKE

  • 2 Servings

  • 4 Hours

  • Non GMO


RECIPE AUTHOR: @moribyan

INGREDIENTS

    • 1/4 cup olive oil
    • 1/4 cup plain whole milk yogurt
    • 2 teaspoons paprika
    • 2 teaspoons cumin
    • 2 teaspoons salt
    • 1/2 teaspoon onion powder
    • 1 teaspoon ginger
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon turmeric
    • 2 to 3 teaspoons minced garlic, to taste
    • 2 tablespoons parsley, finely chopped
    • 2 tablespoons cilantro, finely chopped
    • sumac and parsley or cilantro to garnish, optional
    FOR ASSEMBLY
    • 8 to 9 chicken drumsticks
    • 12 ounces baby gold potatoes, cut in half
    • 5 lemon slices
    • 1/4 cup black or green olives
    • 1 preserved lemon, peel only and diced

INSTRUCTIONS

  1. Preheat the oven to 400°F.
  2. To make the marinade, combine olive oil, yogurt, paprika, cumin, salt, onion powder, ginger, black pepper, turmeric, minced garlic, parsley, and cilantro in a small bowl.
  3. Add the chicken, potatoes, and lemon to a large baking dish.
  4. Pour the marinade and toss the potatoes and chicken to evenly season it all. Also, make sure to get the marinade under the chicken skin for extra flavor.
  5. Bake in the oven uncovered for 50 to 60 minutes until the chicken is fully cooked through to the center. To make the chicken extra golden and crispy, turn the oven to broil for 3 to 5 extra minutes.
  6. Take out of the oven and add the olives and preserved lemons before serving!

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ONE PAN MOROCCAN CHICKEN BAKE