Moroccan Baked Chicken — Delicious spiced chicken thighs baked with savory onions, potatoes, rainbow carrots and tangy olives. I love serving this with basmati rice or pita bread for dipping into the sauce. This dish comes together so quickly with the help of Spice Tribe Marrakesh Sitar spice blend. You can bake this in an oven safe skillet or baking sheet.
Spice Blends makes Cooking Easy
This moroccan baked chicken comes together very quickly with just a few products and the most important one is the Spice Tribe Marrakesh Sitar spice blend. This blend is aromatic, floral and sweet and being Middle Eastern, I know a good quality spice when I smell it! I was very impressed by the quality of the blend. This spice blend is made up of Coriander, Honey, Turmeric, Cinnamon Cassia, Paprika, Rosebud, Cumin, Orange Peel, Allspice and Green Cardamom. This is the reason why I love spice blends — the average person won’t have all these spices in their kitchen cabinet. Getting this Marrakesh Sitar spice blend or the Ancient Halaby ( Middle Eastern Chile Blend) spice blends allows you to make so many different types of middle eastern flavored dishes without purchasing 6-7 individual spices– you just grab ONE product and it spices the whole dish. I used both the Marrakesh Sitar spice blend and the Ancient Halaby spice blend but you dont need both – for this dish, the Marrakesh Sitar spice blend is the most important one.
I have tried other spices from Spice Tribe and this company has quickly become a favorite of mine for good quality spices. There spices have zero salt, no GMOs, preservatives or fillers Also, I love the diversity in the spices they offer – so many different types of spices each on transporting to you another country!
The Chicken Marinade
For the chicken marinade, you will need 4-5 skinless chicken thighs, olive oil, crushed garlic, Marrakesh Sitar spice blend, Ancient Halaby, lemon juice salt, black pepper and ginger.
For the veggies, I added Marrakesh Sitar spice blend and Ancient Halaby spice blend. If you are vegan, I love seasoning veggies the same way I would flavor meat. You can find the full recipe below – I hope you give this dish a try. It’s a family favorite!
THIS BLOG POST IS SPONSORED BY SPICE TRIBE . THANK YOU FOR SUPPORTING THE SPONSORS THAT ALLOW FIG & OLIVE PLATTER TO CONTINUE MAKING DELICIOUS RECIPES!
Baked Moroccan Chicken
Ingredients
Chicken Marinade
- 4 skinless chicken thighs
- 2 tablespoons Spice Tribe Marrakesh Sitar spice blend
- 1 tablespoon Spice Tribe Ancient Halaby spice blend
- black pepper to taste
- salt to taste
- juice of half a lemon
- 4 crushed garlic cloves
- 1 teaspoon grated ginger
- 4-5 tablespoons olive oil
Baked Chicken Thighs
- 3-4 shallots cut into wedges
- 3 rainbow carrots
- 1 potato cut into wedges
- 2 large tomatoes cut into wedges
- 1/3 cup green olives optional
- 3 tablespoons tomato paste
- 1/2 cup water
- 2 teaspoons Spice Tribe Ancient Halaby spice blend
- salt to taste
- black pepper to taste
- 3-4 tablespoons olive oil
Instructions
- Preheat oven 400F
- In a bowl, ad the skinless chicken thighs, olive oil, spices, salt, black pepper, lemon juice, crushed garlic and ginger. Mix well.
- In another bowl, add all your veggies, spices, olives, olive oil and mix well. Tip: Try and cut the veggies the same size so that they cook at the same time.
- In a large round skillet or baking dish, add the chicken thighs and pour the leftover marinade. Add the veggies all round the chicken
- In a cup, add the tomato paste, water, salt and black pepper to taste. Mix well. If you like your food a little spicy, you can add a little bit of cayenne. Pour the tomato sauce mixture all over the chicken and veggies.
- Place the skillet or baking dish on the middle rack in the oven and bake for 45-50 minutes or until the internal temperature reaches 165 degrees or more.
- Garnish the baked chicken with fresh parsley and serve with a side of basmati rice.
