Recipes Ingredients Meat & Poultry Chicken Moroccan-Spiced Chicken 3.5 (61) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 24, 2011 Print Rate It Share Share Tweet Pin Email Yield: 4 Serves Pair this Moroccan-spiced chicken from the February 2009 issue of Martha Stewart Living with Olive, Apricot, and Pistachio Couscous for a mouthwatering meal the whole family will enjoy. Ingredients 1 teaspoon ground cinnamon 1 teaspoon ground coriander ½ teaspoon ground turmeric ¼ teaspoon ground cardamom ¼ 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. Rate it Print