This is a delicious way to use that warm, aromatic, but not very well known spice, Ras-el-hanout. This Lemon Oregano and Ras-el-hanout Chicken is easy to prepare and is super tasty. Serve it alongside rice or my Ras-el-hanout roasted vegetable dish - Find the link here - Ras-el-hanout Roasted Vegetable Traybake. It would be delicious cold as part of a picnic, or in a pitta bread with some hummus and salad leaves.
Ingredients
2 Portions
For the marinade
- 1 Tablespoon olive oil
- ½ Teaspoon garlic granules
- Pinch of salt
- ½ Teaspoon dried oregano
- Pinch of black pepper
- ½ Teaspoon Ras-el-hanout spice
- Juice of ½ lemon
Other ingredients
- 2 chicken breasts
Instructions
Mix all the dry ingredients into the lemon juice and olive oil, combining together well.
Slice the 2 chicken breasts into 2 thinner pieces (to allow more marinade surface area).
Rub the marinade all over the chicken and leave to infuse (even a few minutes will work great - but leave in the refrigerator for a few hours if you have time).
Grill / BBQ / or oven cook the chicken breasts until fully cooked. (It usually takes about 20 minutes in the oven).
Accompaniments for Lemon Oregano and Ras-el-hanout Chicken
This flavorsome chicken dish is so versatile. Serve it up with alongside my Ras-el-hanout Roasted Vegetable Traybake - find the recipe here - ras-el-hanout vegetables
It would be delicious served cold in a picnic with salads or try it in a toasted pitta bread with hummus and salad leaves.
