Morrocan Chicken #glutenfree #glutenfreerecipe #glutenfreecooking

Moroccan Chicken is easy to prepare and can be popped into the oven to be ready when the guests arrive. With the exotic flavours of the Middle East, this dish is sure to be a winner whether for entertaining or your weekday dinner.

Serve with Saffron Rice and Yoghurt

Ingredients:

1 whole chicken, cut into pieces

Spice Mix:

1 tablespoon Ground Corriandar
1 tablespoon Ground Cumin
1 teaspoon Turmeric Powder
1 teaspoon Paprika Powder
1 teaspoon minced Ginger
1 teaspoon minced Garlic
2 tablespoon Honey
1 tablespoon Curry Powder
1/2 cup Yoghurt
1 tablespoon Lemon Juice
Salt and pepper

Method:

In a large bowl, mix all spice ingredients together, rub into chicken and marinate for one to 2 days in fridge.
Place in oven at 190C, cooking both sides until dark brown.
Serve with couscous or saffron rice and yoghurt.

Tips:

You can use whole chicken or cut chicken in half, but I prefer to use chicken pieces as the marinade sauce is able to make the chicken more tasty.
Take the chicken from the fridge 1-2 hours before cooking and bring to room temperature. This prevents the outside burning while the inside remains undercooked.
You can serve with roast vegetables or, saffron rice or, couscous and yoghurt.

Moroccan Chicken