This isn’t really a Moroccan Wedding Chicken, but it is the closest I could get to re-creating the chicken served at my Son’s Wedding. It was fabulous and I just couldn’t sleep without figuring out how to make it. The chicken was flavored after a Moroccan dish called Bisteeva.
- 1 1/2 to 2 pounds chicken thighs, boneless and skinless
- 11 ounces Greek Plain Yogurt
- 1/4 cup light brown sugar
- “Ras El Hanout” spice rub, (See my recipe, I used it all in this recipe.)
In a gallon size zip lock bag combine the chicken thighs and yogurt and marinade over night.
Preheat oven to 400. Prepare a broiling pan by lining the bottom with foil and spraying the grid with a non-stick spray. Or cook these over a grill.
The next day, lightly pat dry the chicken pieces with paper towels. Combine the light brown sugar with the “Ras El Hanout” spice rub and using your hands rub this mixture all over the chicken. Place on the broiling pan and bake for 45 minutes to an hour, until the juices from the chicken run clear.