Moroccan-Spiced Chicken

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Moroccan-Spiced Chicken
Spiced chicken with a green bean and carrot side dish.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Position racks in the upper and lower thirds of the oven; preheat to 450F. Toss the green beans and carrots with 2 Tbsp. olive oil, 1/2 tsp. ras el hanout, and salt and pepper on a rimmed baking sheet. Roast on the upper rack until tender and lightly browned, addint the almonds halfway through, 25-30 minutes.
  2. Meanwhile heat the remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Season the chicken on both sides with the remaining 1 tsp. ras el hanout and a pinch of salt and pepper. Add to the skillet; cook until browned, 3-4 minutes per side. Transfer to another rimmed baking sheet and roast on the lower rack until cooked through, about 10 minutes.
  3. Return the skillet to medium-high heat and add the shallot. Cook, stirring, until tender, about 1 minute. Stir in the chicken broth, scraping up any browned bits, then add the apricots, olives, and harissa. Cook until the apricots soften and the broth is reduced by 2/3rds, about 5 minutes; season with salt and pepper. Pour any accumulated juices from the chicken into the sauce.
  4. Slice the chicken and serve with the roasted veggies. Spoon the sauce over the chicken. Enjoy!
Recipe Notes

Recipe adapted fromĀ Food Network

Oven Fried Southern Hot Honey Chicken

I have been hunting for a good oven baked fried chicken and alas I found it. Original recipe found on Half Baked Harvest. This is moist and full of flavor.

Print Recipe
Oven Fried Southern Hot Honey Chicken
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Hot Honey
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Hot Honey
Instructions
  1. Add chicken to gallon bag with zip top and pour in the buttermilk and salt. Toss well and refrigerate for 20 minutes. Preheat oven to 425. Line baking sheet with parchment. Add cornflakes, flour, thyme and salt to flat based medium bowl. Stir well. Remove the chicken from buttermilk mixture and dredge through the cornflake mix. Press gently to coat well. Place on baking sheet. Lightly brush the chicken with olive oil. Cook in oven for 15-20 minutes and then turn the chicken and cook for the remaining 10-15 minutes. In a small pot add the butter, honey, cayenne, chili powder, paprika, garlic powder and salt. Let it melt thoroughly. Once chicken is out drizzle hot honey on it. I let it sit for about 5 minutes and serve.