Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 0.25 cup of olive oil, 0.125 cup of fresh lemon juice, 2 tablespoons of grated fresh ginger, 4 minced garlic cloves, 1.5 tablespoons of ground cumin, 1.5 tablespoons of ground coriander, 1 tablespoon of sweet paprika, 1 teaspoon of ground turmeric, 0.5 teaspoon of ground cinnamon, 1.5 teaspoons of chipotle powder, 1 tablespoon of honey, 1 teaspoon of sea salt, and 0.5 teaspoon of black pepper to create the vibrant marinade.

2. 2

   Add 1.5 kilograms of boneless, skinless chicken thighs, cut into 2-inch pieces, to the bowl with the marinade, ensuring all chicken pieces are thoroughly coated; cover the bowl and refrigerate for at least 2 hours, or preferably overnight, allowing the rich Moroccan-inspired flavors to deeply meld.

3. 3

   Preheat your oven to 230 degrees Celsius (450 degrees Fahrenheit) and line a sturdy baking sheet with parchment paper for a non-stick and easy clean-up cooking surface.

4. 4

   Arrange the marinated chicken pieces in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan for even cooking and optimal caramelization.

5. 5

   Roast the chicken in the preheated oven for 15 minutes, then carefully remove the baking sheet and generously baste the chicken with 0.25 cup of chicken broth or water to keep it wonderfully moist and further enhance its robust flavor.

6. 6

   Return the chicken to the oven and continue roasting for another 10 to 15 minutes, or until the chicken is thoroughly cooked through, reaching an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit), and develops a beautiful charred, crispy exterior reminiscent of tandoor cooking.

7. 7

   Let the succulent cooked chicken rest for 5 minutes before serving, then generously garnish with 0.25 cup of fresh chopped cilantro to add a burst of vibrant color and herbaceous freshness.