Preparation Time: 15 mins
Cooking Time: 20-25mins
1) Preheat the oven to 180°C.
2) Lay the baking paper provided onto a metal baking tray.
3) Open the chicken pack (A). Pat dry with a paper towel & lay it skin-side up on the metal baking tray.
4) Pour ras el hanout mix (B) into a small bowl & mix well. Spread it generously onto the chicken.
(Tip: Using the back of a spoon will help you spread it more evenly!)
5) Drizzle some olive oil (E) over the chicken & leave it to marinate for about 10-15 minutes.
6) Bake the marinated chicken for 20-23 minutes. Then, turn off the heat & leave the chicken to rest inside the oven with the oven door open for 3-5 minutes.
7) After resting the chicken, take it out & drizzle the chopped cilantro oil (C) over the chicken.
8) Serve the chicken on a serving plate with the yoghurt sauce (D) on the side.
