Name: Ras el Hanout Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Moroccan
Ingredients: 8 boneless, skinless chicken thighs; 2 tablespoons Rumi Ras el Hanout 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

RECIPES

Ras el Hanout Chicken

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Ras el Hanout

Rumi Spice

$9.99

Ras el Hanout Chicken

Rated 3.6 stars by 17 users

Cuisine

Moroccan

Servings

4

Prep Time

5 minutes

Cook Time

20 minutes

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!

Author:

Patti Doyle

Ingredients

8 boneless, skinless chicken thighs
2 tablespoons Rumi Ras el Hanout 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

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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.