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Oven-Roasted Moroccan Chicken

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DAIRY
FREE

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NUT
FREE

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PALEO
DIET

Citrusy lemon and cilantro blend well with sweet-smelling spices to create a chermoula, a Moroccan marinade, that makes this roasted chicken dish succulent and aromatic.

Prep Time
20 minutes + 4 hours marinate time
Cook Time
60 minutes
Makes
4 leg quarters
Serving Size
1 leg quarter

INGREDIENTS

1 small yellow onion, diced (½ cup)

6 cloves garlic, chopped

1 cup tomato purée

¼ cup lemon juice

2 TB. ghee or animal fat

½ cup fresh cilantro, chopped

1 TB. paprika

1 tsp. sea salt

1 tsp. grated ginger

1 tsp. black pepper

½ tsp. ground cumin

½ tsp. ground turmeric

4 skin-on, bone-in chicken leg quarters (about 2 lb.; 1kg)

METHOD

1 In a large bowl, whisk together yellow onion, garlic, tomato purée, lemon juice, ghee, cilantro, paprika, sea salt, ginger, black pepper, cumin, and turmeric.

2 Add chicken leg quarters, and coat with spice mix marinade. Cover the bowl tightly with lid, aluminum foil, or plastic wrap, and refrigerate for 4 hours or overnight. Because the raw chicken was sitting in the marinade, do not reuse it at the table as a sauce. Doing so increases the risk of food-borne illness. Instead, double the marinade recipe, set aside half of it, and use it as a condiment.

3 Preheat the oven to 350°F (180°C). Remove chicken leg quarters from marinade, and place skin side up and spaced equally apart in a 9×13-inch (23×33cm) glass baking dish.

4 Bake on the middle oven rack for 60 minutes or until chicken is cooked through or it reaches an internal temperature of 165°F (75°C) and juice runs clear.

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Arrange quarters in a dish for even cooking

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Side Dish

Moroccan Cauliflower “Couscous”

INGREDIENTS

1 medium head cauliflower, stemmed, cored, grated (4 cups)

4 TB. ghee or animal fat

¼ cup scallions, thinly sliced (green and white parts)

3 cloves garlic, minced

¼ cup unsweetened dried raisins

¼ cup slivered almonds

3 TB. fresh orange juice

2 tsp. orange zest

1 cup homemade chicken stock

1 TB. Ras el Hanout

1 tsp. sea salt

1 tsp. apple cider vinegar

METHOD

1 In a medium saucepan over medium-high heat, combine ghee or animal fat, scallions, garlic, raisins, almonds, orange juice, orange zest, chicken stock, grated cauliflower, Ras el Hanout, sea salt, and apple cider vinegar.

2 Bring to a boil, cover, reduce heat to medium-low, and simmer for 2 minutes. Uncover, and cook, stirring occasionally, for 1 or 2 more minutes or until liquid is cooked away. (Makes 4½ cups.)

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Oven-Roasted Moroccan Chicken

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