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Moroccan Baked Chicken Breast 1

Moroccan Baked Chicken Breast

This Moroccan Baked Chicken Breast is infused with aromatic spices that create a culinary adventure right in your kitchen. The unique blend of herbs and warm spices creates a marinade that penetrates deep into the meat, resulting in a dish that's both exotic and comforting.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Moroccan
Servings 4 servings
Calories 245 kcal

Equipment

  • Baking Dish
  • Mixing Bowl
  • Meat thermometer

Ingredients
  

Chicken and Marinade

  • 4 boneless, skinless chicken breasts approximately 2 pounds
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika smoked paprika works beautifully too
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper adjust according to heat preference
  • 1 teaspoon turmeric powder
  • 1 lemon juiced and zested
  • 2 tablespoons honey or maple syrup for natural sweetness
  • 1/4 cup fresh cilantro chopped (plus extra for garnish)
  • 1/4 cup fresh mint chopped
  • salt and freshly ground black pepper to taste

Instructions
 

  • Combine olive oil, minced garlic, cumin, coriander, cinnamon, paprika, ginger, cayenne, turmeric, lemon juice, lemon zest, honey, chopped cilantro, and mint in a bowl. Whisk until thoroughly mixed.
  • Place chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over, ensuring each piece is well-coated. Massage the marinade into the chicken for about a minute.
  • Refrigerate for at least 30 minutes, though for optimal flavor infusion, let it marinate overnight.
  • Preheat your oven to 375°F (190°C). While waiting, remove the chicken from the refrigerator to take the chill off.
  • Transfer the marinated chicken to a baking dish, pouring any excess marinade over the top.
  • Bake uncovered for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
  • Optional: If you like a more caramelized exterior, switch to broil for the final 2 minutes, watching carefully to prevent burning.
  • Allow the chicken to rest for 5-10 minutes before slicing.
  • Garnish with additional fresh herbs and serve warm.

Notes

For optimal tenderness, consider brining your chicken breasts in salt water (2 tablespoons salt per quart of water) for 15 minutes before marinating. Rinse, pat dry, then proceed with the recipe.
If fresh herbs aren't available, use 1 tablespoon of dried herbs, but add them directly to the marinade rather than as a garnish.
This recipe works beautifully with chicken thighs as well - just increase cooking time to 35-40 minutes.

Nutrition

Calories: 245kcalCarbohydrates: 8gProtein: 35gFat: 9gSodium: 375mgFiber: 1.5gSugar: 5g
Keyword Chicken, Moroccan Chicken, Spiced Chicken, Baked Chicken Breast
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