Tuesday, 13 September 2011

Recipe - Moroccan Spiced Chicken

This simple marinade works so well with chicken and is quick and easy to throw together.  Due to the simplicity of the ingredients it does need a few hours to marinade in order to get the most out of the flavours.

1.5kg chicken pieces or 4 chicken breasts
1/2 cup olive oil
2 lemons, juiced
2 tbs Moroccan seasoning

Pictured w Couscous Salad
Step 1 - Place all ingredients in a container with a tightly fitting lid.  
Step 2 - Turn container a few times to mix ingredients and place in fridge for a minimum of 4 hours, or overnight, turning container every hour or so.
Step 3 - Preheat oven to 200°C.  Place a wire rack in a baking tray.
Step 4 - Heat a small amount of olive oil in a large frying pan over medium-high heat.  Place chicken in pan, in one layer, and fry for 1-2 minutes each side until skin starts to brown.  Fry in batches if necessary.
Step 5 - Transfer chicken to baking tray and place in preheated oven for 40 minutes, turning halfway through.
Step 6 - With 5 minutes to go, baste chicken with pan juices.  Stand for 5 minutes before serving.


Using the wire rack in the baking tray is not essential, however it will ensure chicken becomes crisp.

Pictured w Couscous Salad

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