This recipe is inspired by the flavors of Morocco. It’s intended to be paired with a rather traditional yogurt and tahini sauce. This dish is especially great when you turn up the spiciness of the chicken because the cooling contrast of the yogurt and tahini are fabulous.
- 1/4 cup olive oil
- 1/2 teaspoon of hot paprika
- 1/2 teaspoon of sweet paprika
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- pinch of cayenne
- kosher salt and black pepper
- 4 boneless chicken breasts
- Preheat the oven to 425 degrees.
- Mix 2 tablespoons of olive oil with the paprikas, chili powder, cumin, and cayenne in a small bowl. Season with salt and pepper to taste.
- Place the chicken in the bowl and toss to spice.
- Heat 2 tablespoons of olive oil in an oven-proof skillet over medium heat. Brown the chicken for 2-3 minutes per side.
- Pour the excess oil from the skillet and place in the oven. Cook for 15 minutes or until chicken is cooked through.
- Serve with Yogurt-Tahini sauce.
How Not To Screw It Up
- Do not cook this chicken one minute more or one minute less. Too long and it’s way too dry. Not long enough, well….you know.
- Make sure you evenly distribute the spices around the chicken. I use a teaspoon when I toss the chicken to scoop up oil-spice mixture and to spread it around with the back of the spoon.
- Alternatively, you can use bone-in chicken for this recipe. The only change would be to cook it in the oven for 25 minutes instead of 15.