Roasted Chicken Thighs with Moroccan Spices, Olive Oil, Onions & Potatoes

 

Moroccan Spice: 

2 tbsp. brown sugar, 4 tsp. paprika (I love smoked paprika), 4 tsp. cumin, 2 tsp. cinnamon, 1 tsp. cloves, 1 tsp. ginger, 1 tsp. salt, 2 tsp. pepper, ½ tsp. cayenne.  Mix it all up and store.  When you want to use take the amount you need out for your chicken, or fish, or vegetables and mix with a little olive oil to brush over food.

Chicken thighs Rubbed with Moroccan Spice and Olive Oil

1 onion sliced, 1 preserved lemon sliced, 6-8 chicken thighs, 4 potatoes, each cut in half, ¼ cup olive oil, 4 tbsp. Moroccan Spice, Favorite Spices, I used 1 tbsp. rosemary for potatoes, ¼ cup cilantro, 2 tbsp. dried ginger.

Get out a nice baking sheet and spray with Pam.  Mix your Moroccan dry spice with some olive oil to a consistency you like. . Lay out the chicken on sheet and brush with the Moroccan Spice Paste you just made. Then cut up potato and onion and scatter around the chicken. 

Take slices of preserved lemon and squeeze over potatoes and chicken and then arrange around the chicken and potatoes.

Sprinkle Rosemary over potatoes and then scatter cilantro all over potatoes and chicken

Pop into a 375-degree oven, sit down with a glass of wine and take in the heavenly aroma. This chicken dish is a flavor bomb of succulent deliciousness!