Amy Riolo: Hi! I'm Amy Riolo with Harris Teeter. Marinating chicken in rich spices and roasting with onions and peppers makes for full flavored and low-fat main course. Let's begin.
So in my dish I have a pound of chicken breasts. This is just boneless chicken breasts that I've cut into little strips. You can also do this with chicken thighs, if you prefer. Now I'm going to add in 2 chopped onions. This really gives a lot of flavor and 5 garlic cloves.
Then my other bowl I'm going to whisk in the ingredients to make a little vinaigrette. So I've got the juice of a lemon and the zest of a lemon. We'll just stir that together. Then I'll whisk in 2 tablespoons of olive oil. Now I'm going to add in a tablespoon of Ras el Hanout Spice Mix. Now I'm going to add a teaspoon salt. Now that our vinaigrette is completely emulsified and everything is mix together, we could just go ahead and pour this right over our chicken and we can take are fork to just make sure that it gets into all of the corners and that chicken is coated. Now I'm going to cover this with plastic wrap and we'll let this marinate in the refrigerator for 24 hours and then we will roast it. So now our chickens have been marinating for 24 hours and we're ready to roast it. The first thing I'm going to do is spray my baking pan with some cooking spray. You can see how our chicken has really absorbed a lot of that flavor, the oil and the lemon juice. Here I have 2 red and green peppers that I've sliced.
Now I've got my oven preheat to 425 degrees. So I'm going to go head and put these in. We'll roast them for about 25 minutes or just until the chicken is cooked through. So it's been about 25 minutes and our chicken is already cooked through and we can just start putting these onto our plate.
So here we have on Moroccan marinated chicken with onions and peppers. A great make-ahead meal that the whole family will love. Enjoy!