Moroccan-Style Baked Chicken | Cook for Your Life
Moroccan-Style Baked Chicken - Cook For Your Life- anti-cancer recipes

Moroccan-Style Baked Chicken

Rated 4.5 out of 5
4.5 out of 5 stars (based on 12 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

Harissa is a Moroccan chili paste. It adds really amazing flavor to chicken without making it too spicy. Try it with Moroccan-Style Baked Chicken recipe.


  • 1 (3 ½ pound) chicken, rinsed and patted dry
  • 2 to 3 tablespoons Harissa
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 bunch of fennel tops
  • 6 cloves of garlic
  • Juice of ½ lemon
  • Extra virgin olive oil for drizzling
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Nutrition Facts


576 cals


41 g

Saturated Fat

11 g

Polyunsaturated Fat

8 g

Monounsaturated Fat

19 g


7 g


2 g


2 g


44 g


962 mg


  1. Pre-heat the oven to 400 degrees.
  2. Cut the chicken into 8 pieces with chicken scissors.
  3. In a small bowl mix the harissa paste with the cumin. Rub it all over the chicken pieces. Salt and pepper to taste.
  4. Put the thick fennel stalks on a greased roasting pan and lay the chicken pieces on top, skin side up. Cover the chicken with the feathery fennel branches and whole garlic cloves. Drizzle with lemon juice and olive oil.
  5. Bake for 20-25 minutes or until the juices run clear. Check for doneness after 15 minutes. When done, let the chicken rest for 5 to 10 minutes before serving.  Try with Basic Couscous.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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