Quick and Easy Moroccan Spiced Baked Chicken with Pistachio Lemon Couscous

Quick and Easy Moroccan Spiced Baked Chicken with Pistachio Lemon Couscous

Today's very flavorful chicken dinner comes with a fragrant, delicious spice mix that will fill your home with inviting exotic aroma while it roasts in the oven. The spice mix is something you can prepare in advance and even rub onto the chicken pieces in the morning before work or the evening before and let sit in the fridge until you get home in the evening. This is the only advance preparation necessary so the first person home can preheat the oven and pop the tender chicken pieces in for 45-55 minutes depending on the size of the chicken pieces you are using. I use my meat thermometer to get the internal temperature to 170 degrees F before removing the chicken from the oven and letting it rest for 5 minutes before serving and it's always perfect. The high heat really crisps up the skin and seals in moisture but this recipe could just as easily be made with skinless chicken for a lower fat alternative and will be just as delicious.

We served this meal with some peas and some very tasty Pistachio Lemon Couscous. I used instant couscous which makes this terrific side dish very quick with very little effort; another great side dish choice on a busy workday.

• 2 1/2 to 3 pounds of chicken pieces

Washed and well trim the chicken pieces of excess fat and skin. Pat dry with paper towels.

Mix together into a paste:

• 2 tsp cinnamon
• 1 1/2 tsp ground coriander seed
• 1 tsp ground cardemom
• 3/4 tsp turmeric
• 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2  tsp freshly ground black pepper

Rub the paste all over the chicken pieces. Cover and store in the fridge until ready to roast.

Preheat oven to 400 degrees F. Place the chicken pieces on a wire rack on a baking sheet and bake for 45-55 minutes or until the chicken pieces are completely cooked. I use my meat thermometer to get the internal temperature to 170 degrees F before removing the chicken from the oven and letting it rest for 5 minutes before serving. Serve with Pistachio Lemon Couscous.

Pistachio Lemon Couscous

In a medium saucepan, saute together over medium heat for only a minute:

• 2 tbsp olive oil
• 2 cloves minced garlic
• 1 tbsp freshly grated ginger root

Add:

• 1 1/2 cups low sodium chicken stock

Bring to a boil before adding

• 1 1/2 cups instant couscous

Cover and let stand for 10 minutes before adding:

• 1/4 cup golden raisins
• juice and finely minced zest of one lemon
• 1/2 cup toasted unsalted pistachios

Toss together well before serving. Garnish with additional toasted pistachios and chopped green onion.

Quick and Easy Moroccan Spiced Baked Chicken with Pistachio Lemon Couscous

Today's very flavorful chicken dinner comes with a fragrant, delicious spice mix that will fill your home with inviting exotic aroma while it roasts in the oven. The spice mix is something you can prepare in advance and even rub onto the chicken pieces in the morning before work or the evening before and let sit in the fridge until you get home in the evening. This is the only advance preparation necessary so the first person home can preheat the oven and pop the tender chicken pieces in for 45-55 minutes depending on the size of the chicken pieces you are using. I use my meat thermometer to get the internal temperature to 170 degrees F before removing the chicken from the oven and letting it rest for 5 minutes before serving and it's always perfect. The high heat really crisps up the skin and seals in moisture but this recipe could just as easily be made with skinless chicken for a lower fat alternative and will be just as delicious.

We served this meal with some peas and some very tasty Pistachio Lemon Couscous. I used instant couscous which makes this terrific side dish very quick with very little effort; another great side dish choice on a busy workday.

• 2 1/2 to 3 pounds of chicken pieces

Washed and well trim the chicken pieces of excess fat and skin. Pat dry with paper towels.

Mix together into a paste:

• 2 tsp cinnamon
• 1 1/2 tsp ground coriander seed
• 1 tsp ground cardemom
• 3/4 tsp turmeric
• 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2  tsp freshly ground black pepper

Rub the paste all over the chicken pieces. Cover and store in the fridge until ready to roast.

Preheat oven to 400 degrees F. Place the chicken pieces on a wire rack on a baking sheet and bake for 45-55 minutes or until the chicken pieces are completely cooked. I use my meat thermometer to get the internal temperature to 170 degrees F before removing the chicken from the oven and letting it rest for 5 minutes before serving. Serve with Pistachio Lemon Couscous.

Pistachio Lemon Couscous

In a medium saucepan, saute together over medium heat for only a minute:

• 2 tbsp olive oil
• 2 cloves minced garlic
• 1 tbsp freshly grated ginger root

Add:

• 1 1/2 cups low sodium chicken stock

Bring to a boil before adding

• 1 1/2 cups instant couscous

Cover and let stand for 10 minutes before adding:

• 1/4 cup golden raisins
• juice and finely minced zest of one lemon
• 1/2 cup toasted unsalted pistachios

Toss together well before serving. Garnish with additional toasted pistachios and chopped green onion.