Pat the chicken dry with paper towels. Mix the oil, garlic, paprika, cumin, turmeric, cinnamon, ras el hanout, salt and black pepper and rub the mixture into the chicken.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2
Cover and marinate the chicken in the fridge at least 1 hour, preferably overnight.
3
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4
Arrange the chicken in the pan in a single layer, with space between the pieces.
Baking pan
5
Drizzle the lemon juice over everything.
6
Pour the chicken stock into the bottom of the pan.
7
Bake uncovered 45–50 minutes, until the chicken is golden and well cooked.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8
Move under the oven broiler for 3 more minutes, until the skin is crisp.
BroilerBaking pan
9
Sprinkle the cilantro over the top.
10
Serve with rice and bread.
403calories
34 gprotein
4 gcarbs
27 gfat
● protein 34%● carbs 4%● fat 62%
Per serving (231 g), of 4 servings
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Broiler· 💡 Workaround, changes the dish: Kitchen torch (Torch for finishing) · Grill pan (Heat from below only)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
By the steps, as the recipe is built now: another version or addition can change the list.
