Oven baked Moroccan spiced chicken is an easy 30 minutes foil baked chicken recipe which takes very little effort to make. With just 5 ingredients and 5 steps you’ll soon have this tasty quick healthy meal on the dinner table.
I love recipes like this oven baked Moroccan spiced chicken.
When I’m working late (frequently currently – not moaning just saying!) this easy dinner is one of my main go-to recipes.
All you do it take a plain old chicken breast, marinate it in a combination of spices, bake it in a foil parcel and serve.
There’s little to prep AND there’s little washing up!
And, served with my pre-made home made ratatouille it seriously compliments that juicy succulent chicken.
But you could easily serve this with some wholegrain rice or couscous and green vegetables like peas or green beans too.
Plus, not only is this oven baked Moroccan spiced chicken a super quick meal, but it’s low calorie too with 77% of your recommended daily protein requirements fulfilled.
I just think that this is one of those recipes you’ll want to keep at hand too, for all of the above reasons, and that’s why I just had to share it with you!
The Inspiration For This Oven Baked Moroccan Spiced Chicken Recipe
The inspiration for this oven baked Moroccan spiced chicken recipe comes from a day trip to Tangiers, Morocco in May 2010.
Lady Lynne and I were on a weeks break staying at The Rock Hotel in Gibraltar.
Whilst touring the city, our lunch that day was an amazing combination of Moroccan vegetables with couscous and freshly bbq’d lamb skewers.
Now, those lamb skewers were amazing! A little bit too spicy for Lady Lynne, but just absolutely perfect for me.
I enjoyed every succulent and flavourful mouthful, especially because I had Lady Lynne’s too. Ha ha!
My oven baked Moroccan spiced chicken is a near perfect replication of those spices I enjoyed that day in Tangiers!
However here in my recipe I have tempered the spices down a little in order to make it suitable for anyone.
And I’ve also made it with chicken and as a baked recipe, so it can be enjoyed by anyone and at any time.
- 2 chicken breasts (about 180g each)
- ½ tsp. turmeric powder
- 1 tsp. mild curry powder
- 1 tbsp. light soy sauce
- 1 tbsp. extra virgin olive oil
- Combine the turmeric, curry powder, light soy sauce and extra virgin olive oil in a medium sized mixing bowl. Add the chicken to the mixing bowl and cover the chicken in the marinate evenly. Pop into the fridge for one hour.
- Place a baking tray on the centre shelf of your oven and pre-heat to 220C Fan. Cut two pieces of aluminium foil large enough to fold over and wrap around each chicken breast. Lightly grease one side of each piece of foil with some olive oil or cooking spray.
- After one-hour, the chicken should have absorbed most of the marinate so wrap the foil around the marinated chicken making parcels.
- Place the chicken parcels on the pre-heated oven tray and put back into the oven on the centre shelf and cook for 30 minutes.
- After 30 minutes carefully remove the parcels from the oven, cut the chicken (making sure it isn’t still pink inside) into slices and arrange over a bed of ratatouille with any remaining juices from the foil parcels poured over.
One day I hope to go back to Tangiers to experience the original taste sensation, but for now this will suffice to keep those memories alive!
So, that’s all for today folks, I hope you enjoy this. Next week I’ve a new easy weekend breakfast / brunch recipe for you.
Catch you then!
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