Moroccan Oven Baked Chicken – perfect for the midweek meal or a weekend feast.
This Moroccan blend is made up of the spices Ras El Hanout, Turmeric, Yoghurt, Lemon Juice and Salt.
For those not familiar with Ras El Hanout, it is a beautiful spice from North Africa and offers a pungent warm flavour. It’s not a spicy flavour in any way and offers no heat. Whilst the Turmeric is really there to just add the beautiful warm golden and yellow hues. Again, it is pungent and slightly bitter in flavour, rather than a hot spice. The combination of these two ingredients are perfect for those that don’t like spice but still like a bit of colour and something a little exotic every now and again.
This is actually a fun dish to do, as when I’m marinating anything, I like to massage the ingredients into the meat before setting aside to rest. That way you can ensure that you every knook and cranny is covered. However, there is a precaution when using Turmeric, use gloves, as your hands and nails will be stained. Not an overly good look!
Any leftovers can be used to make sandwiches or wraps for work-day or school lunches if you have little ones.
Morroccan Oven Baked Chicekn
- 1.6 kilogram whole chicken butterflied
- 15 grams ras el hanout
- 15 grams tumeric
- 1 cup thick greek yoghurt
- 1 teaspoon salt
- 1 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 lemons for the trivet
- lime quartered
Pre-heat oven 220C / 430F.
In a large bowl, add the ras el hanout, turmeric, yoghurt, lemon juice and salt, stir to combine.
Add the butterflied chicken and massage the marinade into the chicken, ensuring that it is coated well. Cover and leave to marinate for a minimum of 30 minutes or overnight.
Slice the 2 lemons into thick slices and place on a baking tray.
Add the marinated chicken cut side down on top of the lemons.
Bake for 35 minutes or until the juices run clear when skewered.
Serve with your favourite vegetables or salad.