This recipe is best when you let the chicken marinate for 24 hours so it’s a great make-ahead dish and pairs well with couscous or rice.
- 1⁄3 cup honey
- 1 teaspoon sesame oil
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- 3 cloves garlic—crushed
- ½ teaspoon ground cumin
- 1 teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon cayenne pepper
- ¼ teaspoon black pepper
6 chicken breasts or thighs—bone in, no skin
Combine first 12 ingredients and add chicken to marinate.
Refrigerate for 1–24 hours, remembering to turn a few times.
Line a baking sheet with foil. Arrange chicken on foil, bone-down. Spoon over the extra marinade.
Bake at 400°F for 30–40 min or until cooked through.
- Calories: 196 KCal
- Protein: 26 g
- Carbohydrates: 16 g
- Total Fat: 3 g
- Sodium: 79 mg
- Phosphorus: 218 mg
- Potassium: 305 mg
Servings per recipe: 6
Serving size: 1 chicken breast or thigh
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
4 thoughts on “Moroccan Chicken”
I loved this chicken cold as well as hot. I let it marinate all night. I over cooked it, it was dry. The next time I will cover it with foil and don’t forget to cook it on foil for 20 min. and then uncover to brown for the next 10 min. or so. It should be perfect, always check with a meat thermometer.
Great tips, thank you!
My son and I both loved this one! I used the bone in thighs. Reserved about 1/4c of the marinade and used it as a gravy for the fragrant basmati rice (from this website) that I made to go with it.
This is my go to potluck dish, requests to always bring it back next time. Bonus sesame oil is the only high allergen! No time to marinate I cut chicken into bite size pieces and cook in my insta pot (pressure cooker) for 16 min, after air lock released, I turn to saute and thicken with cornstarch. ladies group is getting recipe with Christmas gift!