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Moroccan-Style Baked Chicken

Name: Moroccan-Style Baked Chicken
Prep time: 30
Cuisine: Moroccan

(6 votes, average: 4.00 out of 5)

30 min prep

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

Harissa is a North African chili-spice paste that adds sweet and smokey flavor without too much heat. It can be used in many dishes, from bean-based stews to meat marinades. Give it a try...

1 whole chicken (about 3½ pounds), patted dry
2 to 3 tablespoons harissa paste
1 teaspoon ground cumin
Salt and pepper, to taste
1 bunch of fennel tops (green parts only)
6 cloves of garlic
Juice of ½ lemon
Extra virgin olive oil for drizzling

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Nutrition Facts

Calories

666 cals

Fat

47 g

Saturated Fat

13 g

Polyunsaturated Fat

10 g

Monounsaturated Fat

22 g

Carbohydrates

7 g

Sugar

2 g

Fiber

2 g

Protein

52 g

Sodium

1096 mg

Directions

Preheat the oven to 400 degrees.
Cut the chicken into 8 pieces with kitchen scissors.
In a small bowl, mix the harissa paste with the cumin. Rub it all over the chicken pieces. Add salt and pepper to taste.
Put the thick fennel stalks on a greased roasting pan and lay the chicken pieces on top, skin side up. Cover the chicken with the feathery fennel branches and whole garlic cloves. Drizzle with lemon juice and olive oil.
Bake for 20-25 minutes or until the juices run clear. Check for doneness after 15 minutes. When done, let the chicken rest for 5 to 10 minutes before serving. Try with Basic Couscous.

Registered Dietitian Approved

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