Moroccan baked chicken
Serves 4
Chicken breasts coated in a
fragrant Moroccan-inspired spice mix and baked until tender and
succulent.
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon chili powder
½ teaspoon salt
2 tablespoons extra virgin olive oil
2 garlic cloves — minced
4 uncooked skinless chicken breast fillets
MIX together the cumin, paprika, ginger,
cinnamon, chili, salt, oil and garlic until well combined. RUB the
mixture evenly all over each chicken breast. COVER and set aside to
marinate in the refrigerator for at least 20 minutes. PREHEAT the
oven to 450°F/230°C. PLACE the chicken in a baking tray lined with
baking paper and bake for 20 minutes. ALLOW to rest for 5 minutes,
then slice and serve.
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