Moroccan Spiced Chicken Legs
Bold flavor. Easy prep. Total crowd-pleaser.
Meet your new favorite weeknight dinner: juicy chicken legs rubbed in ras el hanout, the ultimate Moroccan spice mix. Its name means “top shelf,” and it lives up to it—packed with cumin, clove, cardamom, paprika, and more. No need to reach for anything else—this blend does all the heavy lifting.
Serve these with a simple salad, flatbread, or just devour them as-is. They’re just as good hot or room temp—perfect for any vibe.
Servings 0
Ingredients
- 2 tbsp ras el hanout
- 2 tbsp garlic powder
- 1 tsp sea salt
- 1 tsp ground white pepper
- 2 tbsp raw coconut oil (melted)
- 8 large chicken legs (removing skin is optional)
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil.
- In a bowl, mix ras el hanout, garlic powder, salt, pepper, and coconut oil into a paste.
- Pat chicken dry and coat with the paste.
- Arrange on baking sheet. Cover with foil and bake for 30 mins.
- Remove foil, bake 15–20 more mins, until golden and 165°F inside.
Dinner = done. Enjoy the magic!
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