Moroccan Roasted Chicken
This whole recipe can be prepared for less than $2/serving
thanks to our Co+op Basics Program!
Who said eating on a budget has to be boring? This recipe uses the traditional Moroccan seasoning ras el hanout (similar to garam masala in Indian cuisine). It literally means "head of the shop" or "top shelf", which implies it is the best mixture of spices the seller has to offer. Used in this recipe, it results in a light but complex flavor that pairs beautifully with the caramelized onions and honey. This dish serves 4 and takes about 30 minutes to prep and cook.
Ingredients
- 1 tbsp olive oil*
- 1 tbsp ras el hanout (see notes for sub options)
- 2 skinless boneless chicken breast, halved
- 1/2 tsp kosher salt*
- Cooking spray
- 1 tbsp grass fed butter
- 2 cups sliced organic onions
- 2 tsp honey*
- Lemon wedges (optional)
Directions
- Preheat oven to 350°F.
- Add olive oil to a large ovenproof skillet over medium-low heat.
- Add ras el hanout to pan and cook, stirring frequently, until toasted (3 min)
- Combine cooked spices and chicken breast halves in a sealable bag, shaking until chicken is well covered. Let marinate at room temperature for 10 minutes.
- Remove chicken from bag and sprinkle with half of the salt.
- Coat pan with cooking spray. Turn heat to medium high and add chicken to pan, cooking for 4 minutes. Turn chicken, and cook for another minute.
- Remove chicken from pan and add butter to pan, swirling to coat.
- Add onion and remaining salt to pan, sauteing until onion starts to brown (2 min)
- Return chicken to pan and drizzle with honey. Place pan in oven and bake for 10 minutes or until chicken is done.
- Serve with lemon wedges if desired.
Notes:
- Starred items (*) are available in bulk. Bolded items are part of the Co+op Basics Program.
- Ras el hanout can be substituted with ground coriander OR equal parts paprika, coriander, ginger, and a pinch of saffron.