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Ras el Hanout Chicken
Ras el Hanout Chicken
Patti Doyle
4
5 minutes
20 minutes
Moroccan
Entree
This simple, flavorful recipe for chicken will turn even the quickest and easy of weeknight dinners into an international feast. Chicken thighs are the secret to this especially flavorful method, delivering juicy chicken that never dries out. Warm and inviting ras el hanout spice blend is brightened up with the addition of lemon zest and garlic, and the result is a golden-hued dinner that tastes as sunny as it looks!
Ingredients
8 boneless, skinless chicken thighs 2 tablespoons Rumi R as el H anout spice blend 2 teaspoons kosher salt
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
juice and zest from one small lemon
1/4 cup flat leaf parsley, chopped
4 cups cooked rice or favorite prepared grain, like quinoa, farro or cauliflower rice
Directions
Preheat the oven to 425F. In a large bowl, combine the olive oil, Ras el Hanout, salt, garlic and lemon zest. Add in the chicken thighs and toss to combine. Let marinate for at least 30 minutes (or up to one day).
Place the chicken on a large baking sheet lined with foil. Bake for about 20 minutes until the internal temperature reaches 165F.
Top with lemon juice and fresh parsley.
Serve warm, over rice or your favorite grain.
