Ras El Hanout Moroccan Spiced Chicken
Infuse your dinner table with the exotic aromas and bold flavors of Ras El Hanout Moroccan Spiced Chicken, a dish that combines the warmth of North African spices with simple, wholesome ingredients. Succulent bone-in chicken thighs are marinated in a fragrant blend of Ras El Hanout, garlic, lemon juice, and olive oil, then seared to golden perfection before being oven-roasted to juicy tenderness. Paired with a creamy honey-kissed Greek yogurt sauce, this recipe offers a tantalizing balance of savory, tangy, and slightly sweet flavors. Garnished with fresh cilantro and optional jewel-like pomegranate seeds, this dish is not only a feast for the palate but also a showstopping centerpiece. Serve with fluffy couscous, rice, or warm flatbread for a complete Moroccan-inspired meal that’s perfect for family dinners or entertaining guests.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Ras El Hanout spice blend
- 2 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 3 cloves Garlic cloves (minced)
- 1 cup Plain Greek yogurt
- 1 teaspoon Honey
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Chopped fresh cilantro (for garnish)
- 3 tablespoons Pomegranate seeds (optional, for garnish)
Instructions
In a small bowl, mix together the Ras El Hanout spice blend, olive oil, fresh lemon juice, minced garlic, salt, and black pepper to form a marinade.
Rub the marinade all over the chicken thighs, ensuring they are evenly coated. Place the chicken in a shallow dish, cover with plastic wrap, and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
Preheat your oven to 400°F (200°C).
Heat a large oven-safe skillet or frying pan over medium-high heat. Add a drizzle of olive oil and sear the chicken thighs skin-side down until the skin is golden and crispy, about 4-5 minutes. Flip and sear the other side for an additional 2-3 minutes.
Transfer the skillet to the preheated oven and roast the chicken for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is cooking, prepare the yogurt sauce by combining the Greek yogurt, honey, and a pinch of salt in a small bowl. Mix well and set aside.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes.
Garnish the chicken with freshly chopped cilantro and optional pomegranate seeds for a burst of color and flavor.
Serve the spiced chicken with the yogurt sauce on the side, along with couscous, rice, or warm flatbread.
Nutrition Facts
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.7 g | 223% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 3196 mg | 139% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 21.8 g | ||
| Protein | 188.9 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2243 mg | 48% | |
*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.
