Moroccan Baked Chicken
 
 
I learned this recipe from a guy I met at a bar with a girlfriend (random I know but the universe works in mysterious ways haha). He was from Morocco and used to own a food cart in Portland. Somehow we got on the topic of food and he started telling be about all these incredible dishes that he makes. My mouth started salivating as he was passionately describing his favorite dishes. I couldn’t write fast enough to keep up with all his glorious culinary creations. I love the unique combination of Moroccan spices. This has become my new favorite way to prepare baked chicken! Hope you will enjoy it as much as I do :)
Author:
Ingredients
  • Chicken:
  • 2 organic bone in chicken breast with skin
  • 2 tbsp garlic infused sesame oil
  • ¾ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp paprika
  • ½ tsp cumin
  • ½ tsp turmeric
  • ¼ tsp coriander
  • lemon rind shaved from 1 small lemon
  • ½ lemon- juiced
  • Ginger 1” piece- grated or minced
  • Gravy:
  • 1 tbsp coconut flour
  • 2 tbsp cold water
Instructions
  1. Night Before...
  2. Wash and dry chicken breasts and put in a glass tupper wear or bowl
  3. Pour 1 tbsp garlic oil over each breast and squeeze ½ lemon over breasts
  4. Mix all spices and salt in a cup and sprinkle over breasts making sure to cover them evenly
  5. Grate ginger and lemon rind and sprinkle over breast then press it into skin so it doesn’t fall off
  6. Cover and put in fridge to marinate overnight
  7. Next day...
  8. Preheat oven to 400 degrees
  9. Transfer chicken to a baking dish and bake at 400 degrees for 30min
  10. Reduce heat to 350 degrees and bake for another 30 min
  11. If you like your skin crispy and chicken hasn’t sufficiently browned then turn oven to broil and bake for another 5-10 min until it has reaches desired crispiness
  12. If you want to make a gravy with the chicken drippings then remove chicken from baking dish pour drippings into a pot and heat on med/high to begin to boil off water and thicken
  13. In a small cup mix together coconut flour and cold water until it forms a paste. Slowly add spoonful’s of the coconut flour and water slurry into the pot with chicken dripping and keep stirring until it has all mixed in.
  14. Serve chicken with gravy and savor every last bite!
Recipe by SIBO Diet Recipes at http://sibodietrecipes.com/moroccan-baked-chicken/