Moroccan Chicken Legs Ww
Infuse your dinner table with the vibrant flavors of North Africa with this Moroccan Chicken Legs recipe, a Weight Watchers-friendly dish that's bursting with warm spices and aromatic goodness. Juicy chicken legs are marinated in a tantalizing blend of cumin, coriander, cinnamon, turmeric, smoked paprika, and ginger, then roasted to perfection in an oven-safe skillet for a golden, crispy finish. Accented with a drizzle of honey and a splash of lemon juice, these flavorful chicken legs are simmered in a savory chicken stock, keeping them tender and moist. Garnished with fresh cilantro, this easy-to-make recipe pairs beautifully with fluffy couscous, roasted vegetables, or a crisp green salad. Whether you're after a healthy meal or a dish that delights the senses, this Moroccan-inspired recipe is sure to transport your taste buds straight to the spice markets of Marrakech!
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Recipe Information
Ingredients
- 4 pieces chicken legs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground turmeric
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground ginger
- 3 pieces garlic cloves, minced
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup chicken stock
- 2 tablespoons fresh cilantro, chopped
Instructions
In a large bowl, combine olive oil, cumin, coriander, cinnamon, turmeric, paprika, ginger, minced garlic, lemon juice, honey, salt, and black pepper to form a marinade.
Add the chicken legs to the bowl and massage the marinade into the chicken to evenly coat. Cover and refrigerate for at least 30 minutes, or up to overnight for better flavor.
Preheat the oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of olive oil if necessary. Sear the chicken legs for 2-3 minutes per side until golden brown.
Pour the chicken stock into the skillet and bring it to a simmer.
Transfer the skillet to the preheated oven and roast the chicken for 35-40 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Remove the skillet from the oven and spoon the pan juices over the chicken for added flavor.
Garnish with fresh cilantro before serving. Serve hot with couscous, roasted vegetables, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 2938 mg | 128% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 19.4 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
