Spice Bazaar

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Moroccan Baked Chicken w/ Onions

Added on
Prep 10 min.
Cooking 100 min.
Total 110 min.
Yield 4 Servings

Preheat oven to 450 degrees. Spray a 9×13 inch baking pan with non-stick spray.

Rinse chicken and pat dry. Place in baking pan and sprinkle on both sides very generously with MOROCCAN BLEND. Top with sliced onions (lots of onions is what makes this dish so special). Cover tightly with foil and bake for 45 minutes until chicken is tender. Remove foil and continue baking for another 40 to 45 minutes, turning occasionally, until chicken is well browned and all the juices have evaporated. Do not rush this stage. It is the secret of this flavorful dish. When the juices have evaporated and the bottom of the pan is browned add 1 cup water. Replace foil and bake 5 to 10 minutes more to loosen all the drippings. Transfer chicken to a platter and spoon onions and pan juices on top.

Serve with Syrian Rice and Fresh Tomato & Cucumber Salad.


  • 3 1/2 lb: Pound Chicken pieces
  • 2 Large Onions, sliced
  • Moroccan Blend
  • 1 c Water