This baked Moroccan chicken is full of flavor,
using spices like coriander seeds, cinnamon, turmeric, cumin and chili flakes.
This Moroccan chicken baked recipe is great
for dinner or a formal gathering
–Tomato juice (aka crushed tomatoes)
–chicken thighs bone in skin on
–big purple onions
–salt and pepper
– Fresh chopped parsley
Season the chicken well and let it sit while you prep the onions and get the can of crushed/puree tomatoes opened.
Fry the chicken until the skin is nicely browned and crisp, then add the onions and continue to cook until the onions have browned a little.
start heating up the crushed/pureed tomatoes so it’s ready as the onions do not take long to brown.
Transfer the chicken and onions into a baking dish and pour the hot tomato sauce over the chicken and bake in the oven at 400F.