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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 Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 551 kcal
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
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- For the ras el hanout spice mix:
- 1 1/2 teaspoon coriander
- 1 1/2 teaspoon sweet paprika
- 1 1/2 teaspoon ginger
- 3/4 teaspoon cinnamon
- 3/4 teaspoon cumin
- 3/4 teaspoon black pepper
- 3/4 teaspoon turmeric
- 3/4 teaspoon saffron
- 3/4 teaspoon cardamom
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
Instructions
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Pat-dry the chicken pieces very well with paper towels and preheat your oven to 390°F (200°C).
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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.
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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.
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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.
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When the chicken is done, sprinkle with chopped parsley or tarragon and serve with rice, mashed potatoes or spaghetti.
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Eat!