Baked Moroccan Chicken Recipe

Table-ready clay bakers are listed in our January 2010 issue as one of the 10 hottest food trends. They're an easy alternative to crock pots — just soak the bowl, add vegetables and chicken, and slow cook in the oven. Voila! An easy and comforting winter dinner.

1 red onion, sliced
1 red pepper, sliced
3/4 cup diced tomatoes
2 tbsp chopped preserved lemon
3 thin slices ginger
2 cloves garlic, chopped
1 tsp cumin seeds, crushed in a mortar and pestle
1/2 tsp chili flakes
1/4 tsp cinnamon
1 double chicken breast, skinless, bone-in
1 tbsp olive oil
Salt and pepper


Step 1: Soak terracotta half of clay baker in cold water for 20 minutes.

Step 2: Combine red onion, red pepper, tomatoes, preserved lemon, ginger, garlic and spices in clay baker. Place chicken on top of vegetable mixture, drizzle with olive oil and season with salt and pepper.

Step 3: Place the porcelain cover on top of the baker, place it in the oven and then turn the oven on to 400°F (the baker must go into a cold oven). Bake for 50 minutes or until chicken is cooked. Serve with couscous.

Click here for other delicious Moroccan-inspired recipes.