Moroccan Flavor

One of my good friends is currently on a journey of self-discovery in Northern Africa. He's spent the last 2 weeks exploring the highs and lows of Morocco culture, and only recently migrated to Egypt. As a tribute to my friend and his amazing adventure, I found this recipe for Moroccan-spiced chicken à la Martha, the mixture of the spices and the sweetness of cinnamon looks delicious! If you're interested in his travels, check out my friend's blog!

Moroccan Spiced Chicken


Serves 4
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cumin
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 whole chicken (4 pounds), quartered, skin on
  • 1 lemon, quartered


  1. Place a rimmed baking sheet on the center rack of oven, and preheat oven to 450 degrees. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.
  2. Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30 to 35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.

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