Tfaya Baked Chicken
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2cups raisins
- 3large red onions (about 1 pound), halved and sliced
- 4chicken leg quarters (about 2½ pounds total)
- Generous ¼ cup sliced almonds
- Couscous or bread, for serving
- ½cup vegetable stock
- 3tablespoons olive oil
- 2tablespoons honey
- 4garlic cloves, pressed or finely chopped
- ¾teaspoon ground turmeric
- ¾teaspoon ground ginger
- ¾teaspoon fine sea salt
- ¼teaspoon black pepper
- ¼teaspoon ground cinnamon
For the Chicken
For the Marinade
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1157 calories; 68 grams fat; 17 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 13 grams polyunsaturated fat; 79 grams carbohydrates; 6 grams dietary fiber; 61 grams sugars; 61 grams protein; 754 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Heat the oven to 400 degrees. Soak the raisins in hot water for 5 minutes or until softened; drain and transfer to a deep roasting pan.
- Step 2
Make the marinade: Transfer the stock, olive oil, honey, garlic, turmeric, ginger, salt, black pepper and cinnamon to a large bowl; mix until smooth and well combined.
- Step 3
Add the onions to the roasting pan and pour approximately half of the marinade over the onions and raisins. Use your hands or tongs to combine.
- Step 4
Transfer the chicken legs to the large bowl with the remaining marinade and use your hands or tongs to make sure that the chicken is thoroughly coated. Place the chicken legs on top of the onion mixture, skin-side up, and pour any remaining marinade over the chicken.
- Step 5
Bake in the oven for 35 minutes. Remove the roasting pan from the oven and scatter the almonds on top. Return to the oven for another 10 to 15 minutes, until the chicken is cooked through and golden and the almonds are nicely toasted. Serve immediately, with a side of couscous or bread.
Private Notes
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Cooking Notes
M. Hastings
The raisins, almonds and spices here recall Country Captain, an old-fashioned Southern U.S. dish. I quibble with the use of the word "marinade," because it probably will confuse some people, but....
Jen K
it seems like the prep has been shortened to reduce the time to the table. Id be inclined to actually rub the marinade into the chicken and let it sit before proceeding - even an hour would make a difference in flavor.
AJ
Its the beginning of a nice dish but its way too sweet Suggestion: cut the honey and raisins by half Easily turned in to a nice 1 pot meal: At the 30 min mark: - remove chicken, - mix in 1+ cups Israeli Couscous (aka Pearl Couscous/Ptitim) - (optional) 2-3 cups chopped hearty green (e.g., kale) - add another half-cup broth and stir well to combine - replace chicken. Then cook covered for another 10 to 15 minutes. Finally, remove lid following browning + almonds as above for 10 min
Billie
A new go-to recipe. I substituted chicken thighs (skin-on, bone-in) for legs. Next time would reduce raisins to about 1 cup. Used a savory turmeric blend instead of pure turmeric and sprinkled chicken with Penzys Berbere Seasoning to add “kick” and cut the sweetness. Also increased marinade ingredients by 50%, which made it saucier. Marinated chicken for an hour and baked exactly as directed. A Moroccan version of The Silver Palate’s Chicken Marbella, but prettier.
Lynn Miller
My only little change was using chicken stock instead of vegetable stock and chicken thighs only. I let chicken sit in the marinade for half an hour before cooking. I thought the flavors were good, although too mild. Next time I would up the amount of all the seasonings and let marinate for at least an hour before cooking.
Chris
I don't think the instructions are at all confusing, just don't think of it as a marinade per se. The whole point of the recipe is a quick weeknight meal, however if you have time to marinate the meat it would certainly improve the flavor! I think I will use thighs instead of drumsticks –more meat!
Squirrel Butler
It's just poorly written. The references to 'preparing' the chicken don't actually refer to the chicken at all. They refer to the other steps, while the chicken lies there, waiting and bereft....
cyrh
2 c raisins is a LOT. Used 1 c and will use half of that when I make it again. It's way too sweet w 2 T honey, so will cut that in half, too. The spices are a tasty combination, but don't pussyfoot around with those meager amounts: turmeric, ginger, salt & cinnamon each 1 heaping teaspoon, plus generous grinds blk. pepper. Next time I'll grate at least 1" fresh ginger into it for the powdered stuff. Almonds are a nice touch. Served w roasted asparagus, added to oven for last 10-15 min
Heather T.
Mixed honey, garlic, ginger, and dry spices together in a bowl, and cut two chicken breasts into tenders and smeared them with the mix. Let the raisins soak in the hot broth. Laid 1 LG onion cut in eighths in a lightly oiled casserole dish, laid the marinated chicken over the onion, then gently poured the broth over everything. Cooked. Soooo good.
Brenda
Oh, dear. I wanted to love this recipe so much! And I did...once I tinkered to the point of practically creating another recipe. As others noted, the marinade is bland. It definitely needed more spice/heat, and to marinate longer. And two cups of raisins, and THREE onions?!? Half that did just fine. I added red wine vinegar to the marinade, and then went rogue, adding sliced navel oranges on top. And saved the toasted almonds to add to the couscous. So...as written, this is "meh."
Stella
I used the recipe to add a protein source for Ottolenghis red rice and aubergine. My family really enjoyed it. I used a little less honey and raisins😊
MHO
I used just one large red onion and that filled up the pan nicely. Two small packets of raisins directly into the pan (no soaking needed). Also used fresh ginger. I’d probably brown the chicken skin beforehand. Otherwise made exactly as the instructions. It’s super easy.
Jerri
I made this dish using AJ’s suggestions. I further modified the recipe by not using any honey at all, and by marinating the chicken for three hours. The onions and raisins were sweet enough. I also added another 1/2 teaspoon of salt to the marinade. It was delicious. So good that we are having the leftovers tonight. The added kale really hit the spot.
Jane M
Made with statler breasts. Used large cast iron pan and sautéed one large sliced red onion. Made marinade with 2T oil and 2 T honey, spices and a little lemon juice. Marinated for about 1 hr in refrigerator. Once onions were soft and browning added golden raisins, about 1 cup and poured the chicken with marinade over the onions and raisins. Baked at 400-425 around 50 minutes, basting with the marinade and onions several times. It was very good but needed a bit more spice so may add some curry.
cooking notes
Allow some extra prep time to slice the onions and so on. Realistically it took two cooks about 15 minutes to assemble this. After that it was simple, though, especially since we tossed a couple of baking potatoes into the oven alongside. Easy meal!
Richard Perry
Read notes. Add Israeli couscous!
Iker
Very nice Moroccan dish, when i cooked it it was a bit too garlicky though, I would probably only use 2-3 cloves next time.
Absolutely delicious
What are the thick green strips in the picture??
William Wroblicka
I think they're slices of onion, although apparently not red onion.
Heather T.
Mixed honey, garlic, ginger, and dry spices together in a bowl, and cut two chicken breasts into tenders and smeared them with the mix. Let the raisins soak in the hot broth. Laid 1 LG onion cut in eighths in a lightly oiled casserole dish, laid the marinated chicken over the onion, then gently poured the broth over everything. Cooked. Soooo good.
Molly H
I decreased the raisins and honey by half as recommended by someone else, and added the zest of half of a lemon to the marinade, squeezed a tablespoon of lemon juice on top when it came out of the oven. Yum.
Tony
Recipe called for too many raisins in my opinion but it was really tasty! The sweet and savory combination really works
cyrh
2 c raisins is a LOT. Used 1 c and will use half of that when I make it again. It's way too sweet w 2 T honey, so will cut that in half, too. The spices are a tasty combination, but don't pussyfoot around with those meager amounts: turmeric, ginger, salt & cinnamon each 1 heaping teaspoon, plus generous grinds blk. pepper. Next time I'll grate at least 1" fresh ginger into it for the powdered stuff. Almonds are a nice touch. Served w roasted asparagus, added to oven for last 10-15 min
AC
No honey; 3/4 c currants
RDCollins
I made this yesterday and it was both easy and very tasty. A few suggestions: 1. Double the marinade. 2. Trim the chicken; use a meat tenderizer to puncture the flesh (e.g. a 48-blade Jaccard); add to the marinade and let it soak for several hours. 3. Slice onions ¼ to ½ inch thick; you want a layer in the pan about ½ to ¾ inch deep. 4. You can't have too many sliced almonds! 5. I used a 14 X 11 Corningware pan — perfect! 6. Serve over steamed rice.
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