Moroccan-Spiced Chicken

62 Ratings
  • 5 17
  • 4 14
  • 3 15
  • 2 12
  • 1 3

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.

The Martha Stewart Show, January Winter 2009, Martha Stewart Living, February 2009, The Martha Stewart Show, January Winter 2009

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Serves 4
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Ingredients

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.

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  • 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.

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Reviews (8)

62 Ratings
  • 5 17
  • 4 14
  • 3 15
  • 2 12
  • 1 3
Martha Stewart Member
11/29/2017
This dish is delicious and super easy! My go to when there is little time but a good size group to cook for. I seared the chicken in a pan before going into the oven and this gave the skin a crispy texture that was a success! Thank you MS!
Martha Stewart Member
04/14/2015
I made this with a couple of modifications: I didn't have cardamom, so I left that out. I mixed the spices with the olive oil and juice from half of a lemon and marinated the chicken in that. I then grilled the chicken. It came out perfectly - so flavorful!!!
Martha Stewart Member
02/20/2009
I made this chicken, along with the carrots and couscous and date nut cookie sandwiches from the Feb issue of MSL, and it was a resounding success. The flavors are fantastic, and overall, it's a very quick and easy meal to prepare, and it delivers!
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Martha Stewart Member
01/27/2009
OUTSTANDING ! FIVE STARS!!! Definitly make this recipe. I used split chicken breasts. So succulent and moist! The house smelled great! I made the carrots and the couscous too. Couscous was a bit bland , but when I took a bite with the chicken it complimented it perfectly!!! I will make the entire dish again . Definitly a new favorite! With the leftovers I made a delicious moroccan chicken salad.
Martha Stewart Member
01/23/2009
This was so easy to make and it tasted really good! I made it with the recommended couscous (but without olives) and glazed carrots and ginger. Everyone loved it! And the prep took me all of 5 minutes, it's so simple.
Martha Stewart Member
01/23/2009
This was so easy to make and it tasted really good! I made it with the recommended couscous (but without olives) and glazed carrots and ginger. Everyone loved it! And the prep took me all of 5 minutes, it's so simple.
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Martha Stewart Member
01/23/2009
to DC2 -- did you use regular or kosher salt? Martha usually uses kosher in her recipes because it has a clear flavor and has no additives or iodine. The flakes of kosher salt are bigger than regular iodized salt so generally in recipes, you would use 1/2 the amount of regular salt as of kosher salt. Using the Foreman grill is a great idea!
Martha Stewart Member
01/22/2009
Recommend reducing the salt to 1 teaspoon. I used my George Forman Grill. Put paste on Chicken let sit for about 1 hour. Added chicken and lemon quarters to 350 degree grill and cooked for 10 mins. Lemons carmelized Juice was sweet. It was fabulous! Lots of wonderful flavors. Sweet, salty and spicy.
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