This easy Moroccan chicken is full of authentic flavors and quick to prepare. You can even marinate it in advance and put it into the oven an hour before you’re ready to eat. Pairs well with couscous, rice, and vegetables.
- 4 chicken thighs & 4 chicken legs
- 2 tbsp olive oil
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp cinnamon
- Salt and pepper to taste
- 6 cherry or 2 plum tomatoes, sliced
- 1/4 cup canned chickpeas, drained
- 1/2 jalapeno, sliced (optional)
Preheat oven to 400 degrees. Place chicken in a roasting pan. Sprinkle spices on top, drizzle with olive oil, and mix to evenly coat the chicken in the spices and oil. Place tomatoes, chickpeas, and jalapeños on top. Cover and roast for one hour. Uncover and roast an additional 5-10 minutes.