Baked Chili Lemon Chicken Recipe

Name: Baked Chili Lemon Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 tbsp chopped oregano leaves; 2 tsp finely chopped preserved lemon peel; 1 tbsp Moroccan seasoning mix; 1 medium red chili pepper, finely chopped; 1 None whole chicken, halved; 2 None bamboo skewers, soaked; None None FOR THE COUSCOUS SALAD; 1 cup couscous; 1 None lemon, peel finely grated and lemon juiced; 1 cup chicken stock or water, boiling; 1 can (15 oz) chickpeas, drained and rinsed; 1 None red onion, chopped; 1 None red pepper, seeded and chopped; 1/4 cup coarsely chopped parsley; 1/4 cup mint leaves

Servings: persons

1 tbsp olive oil
1 tbsp chopped oregano leaves
2 tsp finely chopped preserved lemon peel
1 tbsp Moroccan seasoning mix
1 medium red chili pepper, finely chopped
1 None whole chicken, halved
2 None bamboo skewers, soaked
None None FOR THE COUSCOUS SALAD
1 cup couscous
1 None lemon, peel finely grated and lemon juiced
1 cup chicken stock or water, boiling
1 can (15 oz) chickpeas, drained and rinsed
1 None red onion, chopped
1 None red pepper, seeded and chopped
1/4 cup coarsely chopped parsley
1/4 cup mint leaves

1
Preheat the oven to 400u00b0F.
2
Combine oil, oregano, preserved lemon peel, seasoning mix and chili pepper in a small bowl.
3
Push a bamboo skewer lengthwise through the center of each piece of chicken to hold its shape. Place the chicken on a rack in a baking pan. Rub the marinade all over the chicken.
4
Bake for 40-45 mins, until the chicken is golden and the juices run clear when pierced with a skewer.
5
Meanwhile, for the couscous salad, combine the couscous and lemon peel and juice in a large bowl. Add the boiling stock (or water); set aside for 5 mins to absorb. Fluff the grains with a fork. Stir in the remaining ingredients. Season to taste.
6
Serve the chicken halves with couscous salad.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tbsp olive oil, 1 tbsp chopped oregano leaves, 2 tsp finely chopped preserved lemon peel, 1 tbsp Moroccan seasoning mix, and more.

Yes, Baked Chili Lemon Chicken falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Chili Lemon Chicken

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