Moroccan Wedding Chicken

19 Jul

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.

Moroccan Wedding Chicken


  • 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.


Posted by on July 19, 2012 in Chicken


Tags: , , , , ,

4 responses to “Moroccan Wedding Chicken

  1. Adara Osborn

    July 19, 2012 at 8:55 PM

    Looks good enught to eat looks yummie

  2. Melisa Yaman

    August 25, 2012 at 6:36 AM

    thank you, I realy try your tips.

    • flyfishbrat

      August 25, 2012 at 7:59 AM

      Hi Melisa, glad you like them.


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