Top down view of 2 crispy chicken leg quarters on top of wire rack with lime wedges on top of wooden board.
Print

Moroccan Spiced Crispy Chicken Leg Quarters

These easy, delicious Moroccan spiced crispy chicken leg quarters are crispy on the outside with gorgeous, succulent meat on the inside. This recipe does not involve marinating or precooking the meat - just coat in the spices, roast and enjoy!
Course Dinner, Main
Cuisine Moroccan
Keyword crispy chicken, Moroccan
Prep Time 7 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 27 minutes
Servings 4 servings
Author Monika Dabrowski

Ingredients

  • 4 large chicken legs approx. 1 kg
  • 2 tablespoons olive oil

Moroccan Spice Mix, all in powder form

  • 1 teaspoon cumin
  • 2/3 teaspoon each ginger cayenne pepper, onion, garlic
  • 1/2 teaspoon paprika half a teaspoon 1/3 teaspoon each allspice, cinnamon, fine sea salt

Instructions

  • Preheat the oven to 350 F/ 180 C/ gas mark 4.
  • Combine all the spices and salt, stir thoroughly and tip the mixture into a large, shallow roasting tin, spreading evenly.
  • Cut off any loose skin from the chicken and pat the chicken dry using a paper towel sheet. Coat the chicken in the spices on both sides (do this as evenly as you can using the entire spice mixture).
  • Arrange the chicken in the roasting tin skin side up, drizzle with the oil and bake for 1 hour 20 minutes in the middle of the oven. Start basting after about 40-50 minutes (baste every 15 minutes or so). Do not turn the meat over.
  • Remove from the oven and serve immediately.