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!
Course
Gluten-free, Main Course
Cuisine
Mediterranean, Moroccan
Keyword
baked, chicken, moroccan, stew
Prep Time20minutes
Cook Time1hour
Total Time1hour20minutes
Servings4
Calories551kcal
AuthorThe Hungry Bites
Ingredients
3-4tablespoonsolive oil
4chicken thighs
4chicken legs, drumsticks
1onion finely chopped
1garlic clove, minced
Salt to taste
2bay leaves
2cupspureed tomatoes
4-5dried apricots, cut in half
4-5dried plums, cut in half (or 3-4 tablespoons raisins)
Chopped parsley, or tarragon for serving
For the ras el hanout spice mix:
1 1/2teaspooncoriander
1 1/2teaspoonsweet paprika
1 1/2teaspoonginger
3/4teaspooncinnamon
3/4teaspooncumin
3/4teaspoonblack pepper
3/4teaspoonturmeric
3/4teaspoonsaffron
3/4teaspooncardamom
1/4teaspooncloves
1/4teaspoonnutmeg
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.