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Baked Moroccan Chicken

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 40 minutes
Servings 3

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.