About this Recipe
This is a delicious way to use that warm, aromatic, but not very well known spice, Ras-el-hanout. This Ras-el-Hanout Lemon and Oregano Chicken is easy to prepare and is super tasty. Serve it alongside rice or my Ras-el-hanout roasted vegetable dish. It would be delicious cold as part of a picnic, or in a pitta bread with some hummus and salad leaves.
Ingredients for the marinade
Yields 2 portions
- 1 Tablespoon olive oil
- 1/2 Teaspoon garlic granules
- Pinch of salt
- 1/2 Teaspoon dried oregano
- Pinch of black pepper
- 1/2 Teaspoon Ras-el-hanout spice
- Juice of 1/2 lemon
2 chicken breasts
The marinade could be used on pork, shrimp or salmon. For vegetarians, try adding the marinade to thick halloumi cheese slices
Step by Step Instructions
Mix all the dry ingredients into the lemon juice and olive oil, combining together well.
Slice the 2 chicken breasts into 2 thinner pieces (to allow more marinade surface area). Rub the marinade all over the chicken and leave to infuse (even a few minutes will work great – but leave in the refrigerator for a few hours if you have time).
Grill / BBQ / or oven cook the chicken breasts until fully cooked. (It usually takes about 20 minutes in the oven).
Side dishes for Ras-el-hanout Lemon and Oregano Chicken
This flavorsome chicken dish is so versatile. Serve it up with alongside my Ras-el-hanout Roasted Vegetable Traybake – find the recipe here – ras-el-hanout vegetables. It would be delicious served cold in a picnic with salads or try it in a toasted pitta bread with hummus and salad leaves.