Back to Moroccan-Spiced Chicken
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 4
la103893_0209_beautyprep.jpg
Ingredients
Ingredient Checklist
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
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
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Serves 4
la103893_0209_beautyprep.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Serves 4
Recipe Summary
Yield: Serves 4
Yield: Serves 4
Serves 4
la103893_0209_beautyprep.jpg
la103893_0209_beautyprep.jpg
Ingredients
Ingredients
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 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
Directions
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.
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.
Reviews (8)
Add Rating & Review
62 Ratings
5 star values:
17
4 star values:
14
3 star values:
15
2 star values:
12
1 star values:
3
Reviews (8)
Add Rating & Review
62 Ratings
5 star values:
17
4 star values:
14
3 star values:
15
2 star values:
12
1 star values:
3
Add Rating & Review
62 Ratings
5 star values:
17
4 star values:
14
3 star values:
15
2 star values:
12
1 star values:
3
62 Ratings
5 star values:
17
4 star values:
14
3 star values:
15
2 star values:
12
1 star values:
3
62 Ratings
5 star values:
17
4 star values:
14
3 star values:
15
2 star values:
12
1 star values:
3
- 5 star values:
- 17
- 4 star values:
- 14
- 3 star values:
- 15
- 2 star values:
- 12
- 1 star values:
- 3
Martha Stewart Member
Rating: 5 stars
11/29/2017
This dish is delicious and super easy! My go to when there is little time but a good size group to cook for. I seared the chicken in a pan before going into the oven and this gave the skin a crispy texture that was a success! Thank you MS!
Martha Stewart Member
Rating: 5 stars
04/14/2015
I made this with a couple of modifications: I didn't have cardamom, so I left that out. I mixed the spices with the olive oil and juice from half of a lemon and marinated the chicken in that. I then grilled the chicken. It came out perfectly - so flavorful!!!
Martha Stewart Member
Rating: Unrated
02/20/2009
I made this chicken, along with the carrots and couscous and date nut cookie sandwiches from the Feb issue of MSL, and it was a resounding success. The flavors are fantastic, and overall, it's a very quick and easy meal to prepare, and it delivers!
Martha Stewart Member
Rating: Unrated
01/27/2009
OUTSTANDING ! FIVE STARS!!! Definitly make this recipe. I used split chicken breasts. So succulent and moist! The house smelled great! I made the carrots and the couscous too. Couscous was a bit bland , but when I took a bite with the chicken it complimented it perfectly!!! I will make the entire dish again . Definitly a new favorite! With the leftovers I made a delicious moroccan chicken salad.
Martha Stewart Member
Rating: Unrated
01/23/2009
This was so easy to make and it tasted really good! I made it with the recommended couscous (but without olives) and glazed carrots and ginger. Everyone loved it!
And the prep took me all of 5 minutes, it's so simple.
Martha Stewart Member
Rating: Unrated
01/23/2009
to DC2 -- did you use regular or kosher salt? Martha usually uses kosher in her recipes because it has a clear flavor and has no additives or iodine. The flakes of kosher salt are bigger than regular iodized salt so generally in recipes, you would use 1/2 the amount of regular salt as of kosher salt.
Using the Foreman grill is a great idea!
Martha Stewart Member
Rating: Unrated
01/22/2009
Recommend reducing the salt to 1 teaspoon. I used my George Forman Grill. Put paste on Chicken let sit for about 1 hour. Added chicken and lemon quarters to 350 degree grill and cooked for 10 mins. Lemons carmelized Juice was sweet. It was fabulous! Lots of wonderful flavors. Sweet, salty and spicy.
Martha Stewart Member
Rating: 5 stars
11/29/2017
This dish is delicious and super easy! My go to when there is little time but a good size group to cook for. I seared the chicken in a pan before going into the oven and this gave the skin a crispy texture that was a success! Thank you MS!
Rating: 5 stars
Rating: 5 stars
04/14/2015
I made this with a couple of modifications: I didn't have cardamom, so I left that out. I mixed the spices with the olive oil and juice from half of a lemon and marinated the chicken in that. I then grilled the chicken. It came out perfectly - so flavorful!!!
Rating: Unrated
02/20/2009
I made this chicken, along with the carrots and couscous and date nut cookie sandwiches from the Feb issue of MSL, and it was a resounding success. The flavors are fantastic, and overall, it's a very quick and easy meal to prepare, and it delivers!
Rating: Unrated
Rating: Unrated
01/27/2009
OUTSTANDING ! FIVE STARS!!! Definitly make this recipe. I used split chicken breasts. So succulent and moist! The house smelled great! I made the carrots and the couscous too. Couscous was a bit bland , but when I took a bite with the chicken it complimented it perfectly!!! I will make the entire dish again . Definitly a new favorite! With the leftovers I made a delicious moroccan chicken salad.
Rating: Unrated
01/23/2009
This was so easy to make and it tasted really good! I made it with the recommended couscous (but without olives) and glazed carrots and ginger. Everyone loved it!
And the prep took me all of 5 minutes, it's so simple.
to DC2 -- did you use regular or kosher salt? Martha usually uses kosher in her recipes because it has a clear flavor and has no additives or iodine. The flakes of kosher salt are bigger than regular iodized salt so generally in recipes, you would use 1/2 the amount of regular salt as of kosher salt.
Using the Foreman grill is a great idea!
Rating: Unrated
01/22/2009
Recommend reducing the salt to 1 teaspoon. I used my George Forman Grill. Put paste on Chicken let sit for about 1 hour. Added chicken and lemon quarters to 350 degree grill and cooked for 10 mins. Lemons carmelized Juice was sweet. It was fabulous! Lots of wonderful flavors. Sweet, salty and spicy.
All Reviews for Moroccan-Spiced Chicken
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Moroccan-Spiced Chicken
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
