Moroccan Chicken

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0% would make this recipe again

Submitted by Jennifer Hrushkin, Richmond Dialysis Unit (BC)

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Ingredients

1/3 cup honey 110 g
1 tsp sesame seed oil 5 mL
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1/2 tsp lemon zest 4 lemons
3 cloves garlic, crushed
1/2 tsp ground cumin 2 g
1 tsp paprika 3 g
1/4 tsp ground cinnamon 1 g
1 pinch nutmeg
1/2 tsp cayenne pepper 2 g
1/4 tsp ground pepper 1 g
6 chicken thighs, bone-in, or chicken breasts 1.1 kg

Method

  1. Combine first 12 ingredients and add chicken to marinate.
  2. Refrigerate for 1–24 hours. Turn a few times.
  3. Line a baking sheet with foil. Arrange chicken on foil, bone-down. Spoon over the extra marinade.
  4. Bake at 400°F for 30–40 min or until cooked through.

Observations

Serve with couscous or rice

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

220

Fat

7 g

10 %

Saturated 0.1 g
+ Trans 0 g

0 %

Cholesterol

70 mg

Sodium

0 mg

0 %

Carbohydrate

17 g

6 %

Fibre

1 g

2 %

Sugars

16 g

Net Carbs

16 g

Protein

22 g

Vitamin A

4 %

Vitamin C

4 %

Calcium

1 %

Iron

3 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 0
Meat and Alternatives 2 ½
Fats 0
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher

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