Food, Wine, Rock & Roll

Part food blog, part jam session

This is a really simple, quick recipe that brings the exotic flavors of the Middle East into your home.  It is a favorite in my household because we love “weird” food and it takes almost no time to make.  It is also one of the only ways I can get my husband to eat chicken because of how juicy it is.


  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1-2 pounds chicken legs and thighs skin on
  • 1 lemon, quartered


Preheat oven to 450°

Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl.

Rub the spice paste all over the chicken pieces.

Arrange the chicken in a single layer on a roasting pan, and arrange the lemon wedges around chicken.

Bake for 30 to 35 minutes.  Let stand for 10 minutes.

Serve with hummus, couscous (I like Near East Roasted Garlic & Olive Oil), and warm flat bread.


This dish is perfect for a lighter, slightly fruity white wine.  Some of my favorites are Cupcake Vineyard’s Sauvignon Blanc or Chardonnay or Schmitt Sohne’s Blue Riesling Kabinett.  Both of these wines are very reasonably prices (I am a teacher, after all).


A meal such as this one requires music influenced by other cultures.  What better than any Led Zeppelin album every recorded?  I personally really enjoy turning on Houses of the Holy or Physical Graffiti (because it has “Kashmir” on it.  Duh.) very loudly.  When I want something really different, I like to turn on the “Dublin to Dakar” album released by Putumayo World Music.

One Response to “Moroccan Chicken”

  1. Jesse says:

    Mmmmmmmmmm…moist chicken foods…

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