A taste of Morocco: Spiced Honey Chicken

If you’re ever looking for a crowd pleasing dish that looks like it took you forever, but actually only took you a few minutes to prep, then this is the dish for you. My mom made this years ago and it’s flavour and presentation stuck with me all these years. Now, I make it probably once a month and it’s INSANELY good every time.

First, start with your choice of chicken pieces. I usually buy a pack of boneless thighs and a pack of drumsticks and that’s plenty (for two of us haha). This amount fills the bottom of my casserole dish perfectly.SAMSUNG CSC Processed with VSCOcam with c7 presetNow, it’s time to make the glaze. This consists of honey, garlic, lemon rind and juice in melted butter–drool.SAMSUNG CSC Processed with VSCOcam with c6 presetThen, you drizzle half of the honey/butter mixture over all of the chicken and sprinkle salt, pepper, nutmeg, cloves, almonds and raisins all over. Top with cinnamon sticks. SAMSUNG CSC Processed with VSCOcam with c6 presetTHEN, you pour the rest of the mixture over the chicken and spices. Your prep is OVER. Put in the oven for 1 hour and 30 minutes (they say to baste every 20 minutes which you totally could, but I never do and it turns out amazing).IMG_4017Serve with rice and some roasted vegetables and you’re done. How easy is that?? And more importantly, how badly do you want to eat this right now?

Now, normally a link to the recipe but in this case, I can’t find this exact recipe online but luckily my mom saved the tear-out from a magazine where she originally found–old school style.

Please try this recipe this fall, you’re gonna love it.

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