Moroccan Chicken

Moroccan Chicken was another preparation from Black Hogg. Cathy turned it into a true Moroccan style dish by adding Roasted Carrots and Cons-Cous. It was a very tasty and good dish!

Moroccan Chicken - Jidori Free-Range All-Natural Chicken

Black Hogg

Black Hogg

 

This Chicken Is Bomb

 

Air Fryer / Convection oven: 400°

Standard Oven: 425°

1. Spray air fryer tray with oil.  If cooking in oven, line baking sheet with foil and spray with oil

2. Place chicken skin-side-down onto baking sheet or air fryer tray and cook for 15 minutes.  Do not overcrowd tray.

3. Flip chicken skin-side-up and cook for another 8-10 minutes (or until the skin is nice and crisp).  You want an internal temp of 180-190 degrees.

*if chicken skin is not crisp enough, you can quickly sear the skin in a non-stick skillet after you take out of oven.

 

Grill:

1. Oil grill grates and get grill hot.

2. Place chicken skin-side down onto grill.  Flip chicken every 1-2 minutes.  Move to cooler parts of grill to avoid flare-ups.

3. Cook for around 10-12 minutes total, until chicken feels firm to touch.

4. You want crispy skin and the edges to have some char.  Internal temp should be around 180-190 degrees.