Oven baked Moroccan spiced chicken is an easy 30 minutes foil baked chicken recipe which takes very little effort to make. There's just 5 ingredients and 5 steps to having this quick healthy meal on the dinner table.
I love recipes like this oven baked Moroccan spiced chicken.
If you're like me and frequently working late then this easy chicken dinner is for you.
All you do is 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!
Not only is this baked Moroccan spiced chicken a super quick delicious meal, but it's low calorie too.
It provides you with 77% of your recommended daily value protein requirements.
This is one of those recipes you'll want to keep at hand for all of the above reasons.
That's why I just had to share it with you!
My oven baked Moroccan spiced chicken is a perfect replication of those spices I enjoyed that day in Tangiers that I mention below.
However here in my baked Moroccan chicken recipe I have tempered the spices down a little creating an African spice blend.
This is 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.
One day I hope to go back to Tangiers to experience the original recipe taste sensation.
But for now this will suffice to keep those memories alive!
The spices in the marinade are very simple and are designed to be a substitute for ras el hanout which is a Moroccan spice blend that is made up of many individual spices.
As the recipe contains very little oil and is oven baked this is a great recipe for the whole family and one to definitely add to your list of healthy recipes.
- Boneless Skinless Chicken Breasts
- Turmeric Powder
- Mild Curry Powder
- Light Soy Sauce
- Extra-Virgin Olive Oil
See recipe card for the actual quantites of the Moroccan chicken recipe ingredients.
- Boneless Skinless Chicken Breasts - you could use skinless chicken thighs too.
- Turmeric Powder
- Mild Curry Powder
- Light Soy Sauce - you could use dark if you don't have light. Try and use a low salt soy sauce.
- Extra-Virgin Olive Oil
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.
We 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 my good lady, but just absolutely perfect for me.
I enjoyed every succulent and flavourful mouthful, especially because I had hers too. Ha ha!
How To Make Moroccan Spiced Chicken Breasts
Detailed instructions for this easy baked Moroccan chicken recipe are in the full recipe card below. But here is a quick step by step guide of how to quickly make the recipe:
- Combine the turmeric, curry powder, light soy sauce and extra virgin olive oil in a large bowl. Add the chicken to the spice mixture and cover the chicken in the marinade ingredients evenly. Put in fridge for one hour.
- Pre-heat oven to 220C Fan. Place a baking tray on the centre shelf. Cut two pieces of aluminium foil for each chicken breast and lightly grease one side.
- Wrap the foil around the marinated chicken making parcels.
- Place the chicken parcels on the tray and cook for 30 minutes. Cooking time may be different depending on how big the chicken breasts are so make sure they are cooked.
- Slice chicken and arrange over chosen accompaniment. Pour any juices from the foil over.
What To Serve With Moroccan Spiced Chicken?
This oven baked Moroccan spiced chicken goes really well served with my pre-made home made ratatouille (as I've photographed here).
But you could easily serve this with some wholegrain rice, brown rice or couscous and green vegetables like peas or green beans too.
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My Other Oven Baked Chicken Recipes You Might Also Like
Oven Baked Moroccan Spiced Chicken Recipe
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- 2 chicken breasts about 180g each
- ½ teaspoon turmeric powder
- 1 teaspoon mild curry powder
- 1 tablespoon light soy sauce
- 1 tablespoon 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.
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
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