The combination of spices used to marinate the chicken make this dish really flavorful and unique, and the gravy adds an extra delicious touch. Try serving this with mashed celeriac and roasted fennel or Sesame Cumin Zucchini Bites.
Marinate the chicken: Place the chicken breasts in a glass Tupperware or bowl. Pour the garlic oil and the lemon juice over the chicken.
Mix the salt, pepper, paprika, cumin, turmeric and coriander in a cup or small bowl and sprinkle over the breasts, making sure to cover them evenly.
Sprinkle the grated ginger and lemon zest over the chicken and press it into the skin so it doesn’t fall off. Cover the chicken and put in the refrigerator to marinate overnight.
To cook the chicken: Preheat oven to 400 degrees. Remove the chicken from the refrigerator and transfer to a baking dish. Bake for 30 minutes, or until the internal temperature reaches 165 degrees.
If you like your skin crispy and the chicken hasn’t sufficiently browned, turn the oven to broil and bake for another 5-10 min until it reaches desired crispiness.
To make the gravy: remove the chicken from the baking dish and pour the drippings into a medium sized saucepan. Bring to a bowl over medium-high to begin to boil off water and thicken.
In a small cup mix together the coconut flour and cold water until it forms a paste. Reduce the heat, and slowly add the coconut flour and water slurry into the pot with chicken drippings and whisk until combined. Continue cooking until the gravy has reached desired consistency. Taste and adjust salt and pepper if needed.
Top the chicken with the gravy, or serve it alongside for dipping.
Recipe from Sibo Diet Recipes at http://sibodietrecipes.com/moroccan-baked-chicken/, by Samantha Johnson, ND.