Moroccan Roasted Chicken Legs

I know, two Moroccan recipes in a row, but these Moroccan roasted chicken legs pair so beautifully with the Moroccan salad I shared last week that I just had to post the recipe. After all, I promised April would be a month filled with quick dinner recipes and I’m here to deliver on that promise. Sort of, I know April has been quiet around here. Quieter than usual. Let’s just say T-minus two weeks until I’m done my undergrad. It’s a slog.

There are days where I just want to throw the towel in and call it a day; this thesis that I’m writing is a beast, but it’s chugging along and I’m getting to the point where I can finally see the light at the end of the tunnel. A light I thought I would never see. But guess what? It’s a sunny Toronto Sunday and I’m sitting at my white desk surrounded by windows in our sun room listening to Florence + The Machine, and sharing a flavourful and simple new dinner recipe, as one does. Or at least at one does when one is a food blogger.

Is there anything better than a slow morning basking in a sunny and mild 18 degrees, with a coffee in hand? I could be wrong, but I don’t think so. The past couple of nights were spent celebrating the birthdays of two of my favourite guys, which means they were later and more wine-soaked than usual. A slow morning was just what the doctor ordered.

I spent the afternoon slugging away at my paper and I’m at a point where I’ve done so much paper writing that I feel like it’s ok to come and check in here. I feel like I need it for my own sanity. There are so many things I want to talk about right now. I’m turning 22 next week. I’m finishing university in two weeks. And other than the two exams and four assignments looming over my head, I’m feeling content and I think this is a good thing. I’ve talked about my tendency to err on the side of over-achieving so sitting in this feeling of contentment is something that is new for me. I just had to give myself permission to be happy and ok with where I am. Then again, ask me again in a month and we’ll see.

Do you know what the definition of content is? Being in a state of peaceful happiness. And wow, is it ever liberating. It feels like progress, a small step, a work-in-progress, but progress nonetheless.

Have I convinced you to try Moroccan flavours yet?

Moroccan chicken Recipe Breakdown

With perfectly crisp skin, these chicken legs are flavoured with a medley of aromatic spices; cumin, coriander cinnamon and ginger.

Yields 4 servings

Moroccan Roasted Chicken Legs

5 minPrep Time

45 minCook Time

50 minTotal Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

• 4 chicken legs, excess fat trimmed
• 2 tablespoon olive oil
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon ground coriander
• ¼ teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon salt

Instructions

1. Preheat oven to 400.
2. Toss chicken legs in olive oil and spices.
3. Arrange on a rack on a baking sheet. Roast for 20 minutes, flip chicken and roast for another 25 minutes or until cooked through.

Notes

Recipe by Louisa Clements

Nutrition

Nutrition Facts

Amount Per Serving
• Calories 7624
% Daily Value*


• Total Fat: 845 g 1300%
• Saturated Fat: 248 g 1240%
• Cholesterol: 696 mg 232%
• Sodium: 594 mg 24.75%
• Potassium: 53 mg 1.51%
• Total Carbohydrate: 3 g %
• Sugar: 0 g
• Protein: 1 g
• Vitamin A: 0.48%
• Calcium: 20 mg 2%
• Iron: 1 mg 5.56%
* Percent Daily Values are based on a 2000 calorie diet.




Click Here For Full Nutrition, Exchanges, and MyPlate Info

7.8.1.2

97

https://www.livinglou.com/moroccan-roasted-chicken-legs/