Moroccan Glazed Chicken
This marinaded Moroccan chicken recipe is sweet, spicy and low it fat. For added juiciness, use chicken with the bone in.
Preparation
15 minutes
Cooking
45 minutes
Serves
4
Ingredients
4 Maple Lodge Farms Bone-In Chicken Breasts, skin removed
3 tablespoons honey
1 1/2 tablespoons lemon juice
1 teaspoon sesame oil
3 cloves garlic, minced
1/2 teaspoon each salt, paprika and ground cumin
1/2 teaspoon grated lemon rind
1/4 teaspoon each cinnamon, cayenne pepper and black pepper
1 tablespoon toasted sesame seeds
Directions
1In a large bowl, combine honey, lemon juice, sesame oil, garlic, paprika, cumin, salt, lemon rind, cinnamon, cayenne and black pepper.
2Add chicken breasts and toss to coat well; marinate in refrigerator for at least 30 minutes.
3Arrange in single layer on lightly oiled foil-lined baking pan bone side down; spoon over any extra marinade and sprinkle evenly with sesame seeds.
4Bake at 400 ° F (200 ° C) for 40 to 45 minutes, basting with pan juices until chicken is cooked.
Chef’s Tips
To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.
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