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About the Recipe: You won’t believe how easy this is to prepare. Just coat your chicken with oil; season it with your favorite spices; place it in a cold oven and let it bake itself for about 25 minutes. I like to turn my chicken halfway through the cooking time to distribute the spices evenly.
Cooking Technique Recipe Inspired by: Better Homes & Gardens, May 2019.
Cook’s Note: You can use your favorite spice to substitute for Ras el Hanout. I always mix up this Moroccan spice and keep it in a tightly closed jar. Having a pre-mixed spice blend makes cooking so easy.
Here’s the Recipe for this Spice Blend:
Recipe for: Ras el Hanout – Moroccan Spice Blend
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon whole coriander seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 to 1/2 teaspoon ground black pepper
1/4 teaspoon turmeric
1/4 teaspoon ground cloves
1/4 teaspoon ground cayenne red pepper
In a spice blender, process all ingredients until fine powdered consistency. Store in airtight container for up to 1 month.
Yield: about 2 Tablespoons
pdf for Copy of Recipe – Cold-Oven Moroccan Boneless Chicken Breasts
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