Moroccan chicken in citrus marinade
6 servings
60 minutes
Moroccan-style chicken in citrus marinade is a vibrant embodiment of the aromas and spices of North Africa. Oranges add a refreshing sweet-sour note to the dish, while the marinade with gin and garlic infuses the meat with depth of flavor. Fennel and potatoes create a harmonious balance between spiciness and softness. Historically, Moroccan cuisine is renowned for its ability to combine fruits and spices, and this recipe is a testament to that. The marinade makes the chicken tender and juicy, while roasting gives it an appetizing golden crust. This dish is perfect for a festive dinner or family gathering, creating an atmosphere of Eastern hospitality.
1
Preheat the oven to 180 degrees.
2
Peel and finely chop the garlic.
- Garlic: 3 cloves
3
Grate the zest of two oranges on a fine grater and squeeze the juice from three oranges. Prepare a marinade from gin, zest and juice of oranges, chopped garlic, salt, pepper, and vegetable oil.
- Oranges: 3 pieces
- Gin: 100 ml
- Garlic: 3 cloves
- Sea salt: 1 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
- Vegetable oil: 5 tablespoon
4
Cut the chicken into large pieces, place them in a plastic bag, and pour in the marinade. Tie the bag and refrigerate for 3-5 hours.
- Chicken: 1 piece
- Oranges: 3 pieces
- Garlic: 3 cloves
- Sea salt: 1 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
- Vegetable oil: 5 tablespoon
5
Cut the potatoes and fennel into large pieces and boil in boiling water for 5-7 minutes.
- Potato: 1.5 kg
- Fennel: 2 pieces
6
Place fennel and potatoes on a baking sheet, top with pieces of chicken, and drizzle everything with marinade.
- Fennel: 2 pieces
- Potato: 1.5 kg
- Chicken: 1 piece
- Oranges: 3 pieces
- Garlic: 3 cloves
- Sea salt: 1 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
- Vegetable oil: 5 tablespoon
7
Bake in a preheated oven for 30–35 minutes.
