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LEMON CHICKEN

https://youtube.com/shorts/gNzep8bsvpk?si=i-Sn0RuG9-4AGkpV
Cuisine
Time
Prep Time: 25 mins Cook Time: 90 mins Rest Time: 4 hrs Total Time: 5 hrs 55 mins
Cooking Temp 200  C
Servings 8
Description

Dive into the rich flavors of Moroccan cuisine with this irresistible Lemon Chicken recipe inspired by the traditional moroccan tagine! Marinated in a delightful blend of spices including cayenne, ginger, and cinnamon, each piece of chicken is bursting with flavor. Paired with baby potatoes and accented by fresh lemon slices and garlic, this dish not only looks stunning but also tantalizes the palate. Perfect for a cozy family dinner or an impressive gathering, this dish is a true celebration of aromatic spices and zesty goodness. Serve it hot, garnished with fresh coriander, and enjoy a culinary journey without leaving your kitchen!

For Chicken ;
  • 8 Chicken leg pieces
  • ¼ cup Olive oil
  • 3 tbsp Lemon juice
  • 1 tbsp Rosemary salt
  • 1 tbsp Cayenne pepper
  • 1 tbsp Ground ginger
  • 1 tbsp Ground garlic
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground cloves
  • 1 tsp Ground Cinnamon
  • 1 tsp Turmeric
  • 1 tbsp Black pepper
  • 1 tbsp Dried parsley
  • 5 tbsp Yogurt
    • For Potatoes;
  • 200 Baby g Potatoes
  • 1 tsp Dried parsley
  • 1 tbsp Olive oil
  • salt
  • pepper
    • For Baking;
  • 10 Lemon slices
  • 1/2 garlic bulb
  • fresh coriander for garnish
Instructions
  1. - Begin by selecting 8 chicken leg pieces. Make sure to wash them thoroughly under cold running water. Once cleaned, use paper towels to pat the chicken dry completely. This step is crucial as it will help the marinade adhere better to the chicken.
  2. - To allow the marinade to penetrate the meat more effectively, take a sharp knife and carefully prick the chicken pieces in several places.
  3. - In a medium-sized mixing bowl, combine the olive oil, lemon juice, rosemary salt (or substitute with regular salt, dried rosemary, and a pinch of sugar if necessary), cayenne pepper, ground ginger, ground garlic, ground cumin, ground coriander, ground cinnamon, ground cloves, turmeric, black pepper, and dried parsley.
  4. - Mix all these ingredients thoroughly until well combined. This will create a fragrant and flavorful marinade that will infuse into the chicken.
  5. - Pour the prepared marinade over the chicken pieces in a large bowl or a resealable plastic bag.
  6. - Use your hands (wearing disposable gloves if preferred) to rub the marinade all over each piece of chicken, ensuring every part is well coated.
  7. - Once coated, cover the bowl with plastic wrap or seal the bag, and place it in the refrigerator. Allow the chicken to marinate for at least 3 to 4 hours, or ideally overnight for maximum flavor.
  8. - While the chicken is marinating, take a traditional Moroccan tagine or a suitable baking dish.
  9. - Rinse 200g of baby potatoes under cold water and then dry them thoroughly. Place the potatoes at the bottom of the tagine.
  10. - Drizzle the potatoes with olive oil. Season them with salt, pepper, and dried parsley. Toss the potatoes gently in the tagine so they are evenly coated with the oil and seasonings.
  11. - Slice fresh lemons into rounds and lay the slices around the sides of the tagine.
  12. - Take half a bulb of garlic, and cut it in half horizontally. Place the garlic halves in the tagine alongside the lemon slices.
  13. - With the potatoes, lemon slices, and garlic in place, take the marinated chicken pieces and arrange them on top of the potatoes.
  14. - Ensure that the chicken is placed evenly over the dish for even cooking.
  15. - Cover the tagine with its lid, or if you are using a baking dish, cover it tightly with aluminum foil.
  16. - Preheat your oven to 200°C (approximately 400°F). Once preheated, place the covered tagine in the oven and bake for about 1 hour. Depending on your oven's efficiency and the size of the chicken pieces, it may take up to 1.5 hours to cook fully.
  17. - After the baking time is complete, carefully remove the tagine from the oven. Let it rest for about 10 minutes without opening the lid. This resting time allows the juices to redistribute within the chicken, making it more tender and flavorful.
  18. - After resting, uncover the tagine and serve the lemon chicken hot, garnished with fresh coriander for an added pop of color and flavor. Enjoy the dish with your favorite sides or crusty bread to soak up the delicious juices!

Nutrition Facts

Servings 8

Amount Per Serving
Calories 871.74kcal
% Daily Value *
Total Fat 64.54g100%
Saturated Fat 16.54g83%
Trans Fat 0.2g
Cholesterol 321.16mg108%
Sodium 1133.75mg48%
Potassium 987.24mg29%
Total Carbohydrate 16.43g6%
Dietary Fiber 4.75g19%
Sugars 3.46g
Protein 58.89g118%
Vitamin A 131.2 IU
Vitamin C 62.16 mg
Calcium 109.4 mg
Iron 4.19 mg
Vitamin D 0.35 IU
Vitamin E 2.57 IU
Vitamin K 36.61 mcg
Thiamin 0.31 mg
Riboflavin 0.55 mg
Niacin 16.68 mg
Vitamin B6 1.27 mg
Folate 32.12 mcg
Vitamin B12 1.96 mcg
Phosphorus 580.22 mg
Magnesium 88.56 mg
Zinc 5.39 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ras el Hanout;

  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground black pepper
  • 1 tablespoon paprika (sweet or smoked)
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cardamom
  • 1 teaspoon dried rose petals (optional)
  • 1 teaspoon ground fenugreek
  • 1 teaspoon ground mace
  • 1 teaspoon cayenne pepper (optional, for heat)

Instructions:

1.Measure the Spices:

Gather all the spices and measure them out according to the quantities listed above. You can adjust the amounts based on your personal taste preferences or the specific flavor profile you desire.

2.Mix the Spices:

In a bowl, combine all the measured spices. Use a whisk or a spoon to mix them thoroughly until they are evenly blended. Make sure there are no lumps.

3.Store the Blend:

Transfer the completed Ras el Hanout blend into an airtight container or a glass jar. Make sure to label the jar with the name and date. Store it in a cool, dark place, away from direct sunlight. The spice blend should keep well for several months, but it’s best used within 6 months for optimal flavor.

4.Use the Spice Blend:

Ras el Hanout can be used in various dishes. It’s perfect for seasoning chicken, lamb, or vegetables before roasting or grilling. You can also mix it into stews or tagines, use it as a rub for meats, or sprinkle it over couscous or rice for an aromatic touch.

Read it online: https://kitchendiariesbyzubda.com/recipe/lemon-chicken/