Baked, Not Grilled Moroccan Chicken Because of Rain
An afternoon thunderstorm ruined our plans to grill this Moroccan Chicken, we baked it instead.

Baked, Not Grilled Moroccan Chicken Because of Rain.


Baked, Not Grilled Moroccan Chicken because of rain.  Yes, we marinated the chicken with every intention of grilling it.  The summers are hot and dry in Morocco, but in Florida, our afternoon downpours have a unique way of spoiling a cookout.  So on the fly, we created a different Moroccan Chicken recipe that may have been better anyway!  Try this, along with all our other chicken recipes.  This recipe uses a LOT of spices that all work together so well.  We think you’ll agree the chicken stays moist, and is packed with multiple layers of flavor.

Baked, Not Grilled Moroccan Chicken Because of Rain



1/4 cup low sodium chicken broth
1 tbsp mince garlic
2 tbsp fresh lemon juice
1 tsp ground coriander
4 tbsp dried cilantro
1 tsp paprika
1/2 tsp cinnamon
1/4 tsp turmeric
1 tbsp minced ginger
1 1/2 tsp ground cumin


1 onion halved and sliced
1 1/2 teaspoons minced garlic
2 tablespoons all purpose flour
1 1/2 cups chicken broth
1/4 cup halved organic grapes
1/2 cup pitted green olives
2 teaspoons lemon juice
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
salt and pepper to taste


1 tsp olive oil

cooking spray
6 bone-in, skin-on chicken thighs


For the Marinade

Add the chicken to a gallon size zipper type lock bag.
in a small bowl, add the olive oil lemon juice and all the spices and stir well.
Pour marinade over chicken, close the bag and refrigerate for at least 4 hours.


For the Sauce

Add all the dry spices and flour to a small bowl, stir until combined and set aside.

For the chicken

Baked, Not Grilled Moroccan Chicken Because of Rain
An afternoon thunderstorm ruined our plans to grill this Moroccan Chicken, we baked it instead.

Preheat the oven to 375 degrees F.
Add oil the cold Dutch oven and bring up to medium heat.
Season the chicken thighs on both sides with salt and pepper. Place the chicken skin side down in the Dutch Oven and cook for  4-5 minutes per side, or until the skin has browned.  Remove the chicken from the pan. Reduce the heat slightly, add the onion and cook for 4-5 minutes until the onion has softened and is translucent  Add the garlic and cook for 30 seconds.

Raise the temperature slightly and the spices/flour mix to the pan.  Cook, stirring constantly for 30 seconds to coat the onions but don’t let it burn. Stir in the chicken broth and the sauce will thicken. Add salt and pepper to taste.
Stir in the raisins and add the chicken back to the Dutch oven.

Almost Done

Cover the pan and bake for 25-30 minutes or until chicken is tender.
Remove the pan from the oven. Uncover, then then stir in the lemon juice and place the olives on top of the chicken pieces.  Serve directly from the Dutch oven, spooning the sauce over the chicken.  Sprinkle the cilantro over the top, then serve over 1/4 cup cooked couscous per serving, if desired.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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