Best Moroccan Chicken

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: For Spice Rub:

1 ½ tbsp all-natural Ras El Hanout

1 ½ tsp ground cinnamon

1 tsp sweet paprika

1 tsp ground ginger

½ to 1 tsp black pepper

subheading: For Chicken:

3 ½ lb/1587.57 g whole chicken cut into bone-in pieces (or 7 to 8 pieces of chicken with b one in. Leave skin on or remove it, up to you.)

Kosher salt

Private Reserve Greek extra virgin olive oil

1 medium yellow on ion, chopped

4 garlic cloves, peeled and minced

1 oz/28.3 g chopped fresh cilantro

1 lemon, thinly sliced (or rind of 1 preserved lemon)

¾ cup/ 58.5 g pitted green olives

¼ cup/37 g raisins (any kind)

¼ cup/ 47 g chopped dry apricots

3 tbsp/49.14 g tomato paste

1 ½ cup 352.5 ml low-sodium chicken broth

Toasted slivered almonds, to your liking, optional

Directions at themediterraneandish.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer