• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Hungry Bites
  • Home
  • Recipes
  • Categories
    • Main Dishes
      • Beef and veal
      • Chicken and poultry
      • Lamb and goat
      • Pork
      • Fish and seafood
      • Other meats
      • Legumes
      • Salad meals
    • Side Dishes
    • Appetizers and meze
    • Pasta and rice
    • Soups and stews
    • One pan - One pot
    • Air fryer
    • Salads
    • Desserts and sweets
      • Cakes
      • Cheesecakes
      • Cupcakes and muffins
      • cookies
      • Chocolate
      • ice cream
      • Pies, bars and tarts
      • Puddings and creams
    • Breakfast and Brunch
    • Bread
    • Drinks
    • Dietary
      • Vegan
      • Vegetarian
      • Gluten Free
      • Healthy
  • The Mediterranean Diet
  • About me
    • Contact me
menu icon
go to homepage
  • Recipes
  • By Category
  • MDiet
  • About me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • By Category
    • MDiet
    • About me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Chicken and poultry

    Moroccan baked chicken with 11 spices

    Published: Mar 10, 2018 · Modified: Sep 21, 2018 by Makos

    Go to Recipe Print Recipe

    Make your own ras el hanout spice mix and enjoy this Moroccan chicken baked in a spicy tomato sauce for a cozy (and gluten-free) dinner!

    Moroccan baked chicken with 11 spices

    This Moroccan chicken with 11 spices is one of the most beloved recipes in my home! It is a very fragrant, full-flavored (and gluten-free!) dish. I know that eleven spices may seem a lot to some, but they’re really not! What happens is something like a synergy, where every spice interacts with the other creating a full-bodied, deeply flavorful, scrumptious and cozy dish and all this without the intensity of the spices being overwhelming. And though you'll get the best results by sauteing the chicken and then baking it in the oven, you can also finish cooking it on the stove, just like a stew. And speaking of Moroccan recipes, I must tell you I've also made a Moroccan rice (pilaf) (you should definitely check it out!). But I suggest serving this chicken with a simple side dish like mashed potatoes, simple fluffy rice or spaghetti, just so it can get mixed and absorb the deliciously spiced sauce of the chicken.

    Moroccan baked chicken with 11 spices 6

    What is ras el hanout?

    Ras el hanout is a Moroccan spice blend and its’ name means “top shelf”, or “the best of the store”. In other words, it is considered to be the best mix of the store, and every vendor or family have their own mix. So the exact flavor of ras el hanout depends on where you buy it from. Most often, it contains 12 ingredients, but you can find mixtures that contain more than 20 different spices or even 100 (apparently there are a lot of spices out there!).

    Moroccan baked chicken with 11 spices 3

    For this recipe I like to use 11 spices, most of them are commonly used in Mediterranean and eastern cuisine. Most of these spices have a sweet, warm and earthy aroma and compliment one another. One or two bay leaves are also thrown into the pot and some dried fruits are added 15-20 minutes before the end of cooking time just to make things more interesting! (if you add the dried fruits from the start they'll become way too soft). Another example of a recipe where the chicken is cooked in a flavorful tomato sauce is this Whole chicken cacciatore stew with bucatini pasta, an Italian, hearty dish loved by a lot of people!

    Moroccan baked chicken with 11 spices 2

    Some notes/tips:

    • Pat-dry the chicken pieces very well before sautéing them, otherwise the oil will splatter everywhere! (If you notice it starts to splatter, just cover the pot with a lid).
    • Since everyone can make his own Ras El Hanout you can make this recipe even if you don’t have all of the spices listed here. However, I would try to definitely use cumin, cinnamon, cloves, paprika, ginger, turmeric, cardamom, peppercorns,
    • You can cook this dish on the stove, with the pot covered, like a stew. The outcome will be just as flavorful!
    • Other spices and herbs you can use: dried tarragon, rosebuds, mace, allspice, thyme, lavender, cayenne, pink peppercorns, green peppercorns, star anise....

    Moroccan baked chicken with 11 spices 4

    You may also like these similar recipes:

    This Chilli Chicken from Pups with Chopsticks is another great recipe you should try! (Chinese cuisine)

    Baked chicken with halloumi and heirloom tomatoes

    30-minute Thai style chicken

    Share this post if you liked it (share buttons at the top!) and don’t forget to subscribe for new recipes or follow me on Instagram,   Pinterest,   Facebook

    Print

    Moroccan baked chicken with 11 spices

    Make your own ras el hanout spice mix and enjoy this Moroccan chicken baked in a spicy tomato sauce for a cozy (and gluten-free) dinner!
    Prep Time20 mins
    Active Time1 hr
    Total Time1 hr 20 mins
    Course: Gluten-free, Main Course
    Cuisine: Mediterranean, Moroccan
    Keyword: baked, chicken, moroccan, stew
    Yield: 4
    Calories: 551kcal
    Author: The Hungry Bites

    Ingredients

    • 3-4 tablespoons olive oil
    • 4 chicken thighs
    • 4 chicken legs, drumsticks
    • 1 onion finely chopped
    • 1 garlic clove, minced
    • Salt to taste
    • 2 bay leaves
    • 2 cups pureed tomatoes
    • 4-5 dried apricots, cut in half
    • 4-5 dried plums, cut in half (or 3-4 tablespoons raisins)
    • Chopped parsley, or tarragon for serving

    • For the ras el hanout spice mix:
    • 1 ½ teaspoon coriander
    • 1 ½ teaspoon sweet paprika
    • 1 ½ teaspoon ginger
    • ¾ teaspoon cinnamon
    • ¾ teaspoon cumin
    • ¾ teaspoon black pepper
    • ¾ teaspoon turmeric
    • ¾ teaspoon saffron
    • ¾ teaspoon cardamom
    • ¼ teaspoon cloves
    • ¼ teaspoon nutmeg

    Instructions

    • Pat-dry the chicken pieces very well with paper towels and preheat your oven to 390°F (200°C).
    • Heat a dutch oven or a heavy-bottomed saucepan over high heat, add the olive oil and the chicken pieces in one layer (do it in batches if they don’t fit all at once) and sauté until browned from one side. Flip the chicken to brown from the other side and transfer to a plate.
    • Reduce heat to medium and add the onion, garlic, bay leaves and the spice mix. Stir and cook the mixture until the onion is soft (3-4 minutes). Transfer the chicken pieces back to the pot, add the pureed tomatoes and the salt, stir and let it come to a boil.
    • Cover the Dutch oven with the lid, or transfer the food to a casserole and cover firmly with foil and bake in the oven for 50-60 minutes. After 30 minutes of baking add the dried fruit over the chicken and shake the casserole gently to distribute.
    • When the chicken is done, sprinkle with chopped parsley or tarragon and serve with rice, mashed potatoes or spaghetti.
    • Eat!

    If you like this recipe, Pin it!

    Moroccan baked chicken with 11 spices 5

    More Chicken and poultry

    • turkey chili thumbnail
      Turkey Chili (Mediterranean style recipe)
    • Baked chicken and rice thumbnail.
      Baked chicken and rice (healthier Greek recipe)
    • chicken lettuce wraps thumbnail
      Chicken lettuce wraps (Mediterranean style)
    • Greek baked chicken recipe (with potatoes)
      Greek baked chicken recipe (with potatoes)




    air-fryer or baked salmon.

    Easy Salmon recipe - air fryer and oven instructions

    turkey chili thumbnail

    Turkey Chili (Mediterranean style recipe)

    See All Recipes →

    Reader Interactions

    Comments

    1. Akhila@Pepper Delight

      March 11, 2018 at 2:35 am

      What a heavenly dish..I could stare at these pictures forever. The spice mix looks wonderful, similar to Indian cuisine actually. Pinned 🙂 !!!

      Reply
      • Makos

        March 13, 2018 at 9:16 pm

        Isn't it great how different cuisins, very distant the one from the other, can have such similarities? And if I'm not mistaken, the spice trade is one of the oldest trades! 🙂

        Reply
    2. Maria

      March 23, 2018 at 3:20 pm

      Very fragrant and tasty recipe! It came out delicious!

      Reply
      • Makos

        March 25, 2018 at 11:42 am

        Thank you!!! 🙂

        Reply
    3. Tom

      October 16, 2019 at 4:48 pm

      Hey Makos,
      Glad I came across your site you’ve some lovely recipes I’m going to try but I was wondering for the coriander as the spice is that the seeds or the leaves. The leaves are mainly sold here in Ireland but I know that really isn’t the case
      Thanks
      Tom

      Reply
      • Makos

        October 16, 2019 at 2:48 pm

        Hi Tom,
        I mean the coriander seeds. If you can't find them, just omit them or use a little bit of lemon zest instead (about 1/4 teaspoon)
        Thanks for your kind words!

        Reply
        • Tom

          October 16, 2019 at 11:33 pm

          Thanks

          Reply
    4. Chris

      February 27, 2022 at 11:24 pm

      This looks so delicious. Can boneless/skinless chicken breasts be used? Also, I happen to have Ras el hanout , so would I replace the equal amount of this to the added total of the other spices which is 9.5 tsps?

      Thanks

      Reply
      • Makos

        February 27, 2022 at 10:18 pm

        Hi Chris, boneless chicken breast will work but it will probably need less baking time (check for doneness after 45 minutes). Also, if your Ras el hanout is strong you may need less - I would try it with just 3-5 teaspoons for start. Hope that helps!

        Reply
        • Chris

          February 28, 2022 at 12:08 am

          Thanks so much for the quick response. Yes, your advice is very helpful. Looking forward to making this recipe!

          Chris

          Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    author profile image.

    Hi, I’m Makos. I make traditional Mediterranean recipes more accessible to modern people. Sometimes I'll add a twist. Take a look!

    More about me →

    Popular

    • Air fryer Brussels sprouts profile image.
      Air fryer Brussels sprouts recipe (3 ways)
    • air-fryer or baked salmon.
      Easy Salmon recipe - air fryer and oven instructions
    • Tabbouleh salad thumbnail.
      Tabbouleh (tabouli) salad
    • Peanut butter cookies thumbnail.
      Easy peanut butter cookies recipe (3 ways)
    • Italian almond cookies featured image.
      Italian almond cookies - soft amaretti (3-ways)
    • Cheese platter
      Make a Cheese Board in 5 simple steps
    • Greek Vasilopita cake.
      Vasilopita (Greek New Year's Eve cake)
    • Spanish white bean stew with chorizo sausage f
      Spanish white bean stew with chorizo sausage

    Easter Recipes

    • Greek pea and potato stew (Vegan) feat
      Greek pea and potato stew (Vegan)
    • Taramasalata thumbnail.
      Taramasalata without bread
    • Easy Greek brown lentil soup (vegan) feat
      Easy Greek brown lentil soup (Fakes)
    • Greek traditional baked chickpeas (Revithada) f
      Greek traditional baked chickpeas (Revithada)
    • Roasted goat leg with potatoes in a baking pan.
      Greek slow roasted goat (or lamb) leg
    • Tsoureki thumbnail
      Tsoureki – Greek Easter Bread
    • Greek ceremonial bread (Artos) feat2
      Greek ceremonial bread recipe (Artos)
    • Chocolate stuffed Greek Easter bread (Tsoureki gemisto) feat
      Chocolate stuffed Greek Easter bread (Tsoureki gemisto)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Instagram
    • Facebook
    • YouTube

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 The Hungry Bites