Ras-el-hanout lemon and oregano chicken

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.

Ras el hanout lemon and oregano chicken

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

Other ingredients:

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

Step 1

Mix all the dry ingredients into the lemon juice and olive oil, combining together well.

Ras el hanout lemon and oregano chicken marinade

Step 2

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).

Step 3

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.

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