Moroccan Oven Baked Chicken

Moroccan Oven Baked Chicken

Moroccan Oven Baked Chicken

One of my all-time favourite “Peanuts” cartoons features poor old Snoopy looking utterly crestfallen.

It’s hard to eat dog food“, he says, “when your mouth’s all set for Shrimp Louie”.

My cat can totally sympathize with the Beagle. This dish drives him to distraction.

Once the chicken is out of the fridge, he transforms like a lycanthrope at full-moon. The sweet wee kitten is gone, replaced by a cunning, scheming, bad old puddy-tat.

One thing’s for sure, your chances of getting his usual beef and lamb in gravy down him are practically zero.

You even have to dispose of the uneaten bones and skin as though they were spent uranium fuel rods from a nuclear reactor, otherwise he will find the garbage bag, and he will open it, and you will be finding bits of chicken detritus all over your apartment for weeks afterwards.

I can’t blame him though, to be honest. This does make for a rather tasty meal, it has to be said.

Once it’s confirmed as being on the evening’s menu, Mrs. Paleovirtus will bail out of work early, and Paleovirtus Jr. will pedal home from soccer training at Warp 10.

The last 5 minutes before it comes out of the oven seems to last an hour.

Well worth the wait, though.

Sooner or later, if you’re anything like this family, you’ll drop the pretence of dining etiquette as well as the cutlery, and dive right in with your fingers.

Is there really anything better than gnawing on a honey glazed piece of chicken on the bone?

Hang on, let me re-phrase that, apart from honey glazed  spare ribs, is there really anything better than gnawing on a honey glazed piece of chicken on the bone?

Hmmmm, honey glazed spare ribs…it’s been a while…hmmmmmm…

I think I better procure a naughty cat containment vessel first, though.

Moroccan Oven Baked Chicken

Ingredients

  • about 1kg chicken pieces, skin left on
  • 3 tbsp olive oil
  • 2 tbsp honey
  • juice of 1 lemon
  • 1 tsp turmeric
  • 1 tsp ground ginger
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp smoked Spanish paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • salt and freshly ground black pepper to taste

Method

  • Pre-heat the oven to 200 C.
  • Prepare the marinade. In a large non-metallic mixing bowl combine the olive oil, honey, lemon juice, turmeric, ground ginger, onion powder, garlic powder, ground coriander, ground cinnamon, ground cumin, smoked Spanish paprika, dried thyme, dried rosemary, and salt and black pepper. Mix well.
  • Add the chicken to the mixing bowl. Rub the marinade well into the chicken pieces, and then set aside to marinate for at least half an hour. Ideally, if you can spare the time, marinate the chicken pieces for a couple of hours in the fridge – just remember to remove them early before they go into the oven so that they can come back up to room temperature again.
  • Place the chicken pieces and the excess marinade into a large, deep roasting tin. Place into the middle of the hot oven, and bake for around 40 minutes or so. The exact time will be largely dependant on the size of the chicken pieces – large breast and leg pieces will take slightly longer – perhaps even 50 minutes or longer. Always check that the chicken juices run clear, and that the flesh has lost its raw, pink colour. The skin should have turned a deep golden colour, and the marinade reduced down to a delicious sauce.
  • Once done to your satisfaction, remove the chicken from the oven, and transfer to a serving plate. Spoon over the sauce. Serve, with a mixed salad.

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