Entrees
Moroccan Spiced Baked Chicken
Makes four to five servings
Moroccan Spiced Baked Chicken
Makes four to five servings
Pair this dish with roasted potatoes and asparagus for an impressive meal.
Nutritional information per serving (based on five servings):Calories 300 (53% from fat)
carb. 4g
pro. 25g
fat 19g sat. fat 5g
chol. 115mg
sod. 540mg
calc. 30mg
fiber 0g
carb. 4g
pro. 25g
fat 19g sat. fat 5g
chol. 115mg
sod. 540mg
calc. 30mg
fiber 0g
Ingredients
- 1½pounds mixed chicken parts, bone-in (close or equal in size for even cooking)
- 1tablespoon olive oil
- 1½tablespoons fresh lemon juice (about ½ lemon)
- ¾teaspoon ground cumin
- ½teaspoon ground cinnamon
- pinch cayenne
- ¼teaspoon ground coriander
- ½teaspoon freshly ground black pepper
- 1teaspoon kosher or sea salt
- 2large shallots, quartered
Preparation
- 1. Preheat the toaster oven to 375°F on the Bake setting with the rack in position A. Line baking pan with aluminum foil.
- 2. Put the chicken in a large mixing bowl and toss with the oil, lemon juice, spices and salt. Put the shallots onto the prepared baking pan and put the seasoned chicken on top of the shallots.
- 3. Bake in the preheated oven for 40 to 50 minutes, depending on the size of the chicken pieces (internal temperature should read 160°F for light meat and 170°F for dark meat).
- 4. Serve immediately.