Moroccan Spiced Chicken - By RECIPE30.com
Moroccan Spiced Chicken
Stefanie Neal is the author ofFood Fix Up, a recipe app for gluten-, dairy-, and refined sugar-free food. Follow her onInstagram.
Yes, this hearty, Moroccan-inspired meal takes some time to prepare, but the final product—a feast of spicy-sweet chicken paired with a colorful veggie-quinoa blend—is worth the effort.Ras el hanoutis a North African spice blend that typically contains cardamom, clove, cinnamon, coriander, cumin, paprika, nutmeg, peppercorn, and turmeric, and packs a flavorful punch. Make your own or buy it from brands like . Either way, its subtle heat marries perfectly with honey-glazed roasted carrots and a cool drizzle of yogurt. Prepare to meet your new favorite weekend dinner.
Prep time:2 hours
Total time:3 hours 30 minutes
1 Tbsp ras el hanout
2 Tbsp macadamia or coconut oil
1 tsp sea salt
2 Tbsp honey
3 lb whole chicken
1 lg red onion
1 c quinoa
1 sm bunch carrots
1 tsp dried thyme
½ preserved lemon
¼ c raisins
¼ c pistachios
¾ c green olives
1 handful coriander leaves
2 Tbsp coconut or plain yogurt
1.Mix ras el hanout with oil, salt and 1 tablespoon honey. Rub mixture onto the bird, cover, and refrigerate for 2 hours. Remove chicken from refrigerator 30 minutes before cooking.
2.Heat oven to 400°F.
3.Cut onion into 4 thick slices and put them in a baking tray, placing chicken on top. Cover the tray tightly with foil and cook for 1 hour 30 minutes.
4.Meanwhile, place quinoa in a bowl, cover with water, and let soak for 30 minutes. Drain and rinse quinoa and transfer to a saucepan. Cover with water, bring to a boil, then reduce heat to a simmer. Cover and cook 15 minutes. Set aside.
5.Once chicken has fully cooked, remove it from baking tray, wrap in foil, and cover with a clean dishtowel.
6.Increase oven temperature to 425°F.
MORE:Healthy Gluten-Free Fried Chicken
7.Cut the carrots in half lengthwise and place in the tray with onion slices and chicken juices. Drizzle with remaining honey, sprinkle with thyme, toss well, and cook for 15 minutes.
8.Meanwhile, remove pulp from preserved lemon and finely chop the rind. Add the raisins, pistachios, lemon rind, olives, cooked carrots, and onion to quinoa and stir. Garnish with coriander leaves and serve with chicken and yogurt.
Video: Moroccan Spiced Chicken Recipe
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