Ingredients

• 2 lbs chicken thighs, skin on and bone-in

• 1½ Tbsp. Ras el Hanout Spice Blend

• 2 Tbsp. fresh orange or  lemon juice (approximately half of fruit)

• 3 Tbsp. Olive oil (separated)

• Salt to taste

*Click on the spice(s) for more suggested uses

Directions:

• Mix the Ras el Hanout, orange or lemon juice, and 2 Tbsp. of olive oil and whisk to combine to create a marinade for the chicken. Add the chicken and toss well to coat. Cover and store in the refrigerator for at least 1 hour and up to 12 hours.

• When ready to cook, pre-heat the oven to 400 degrees. 

• In an oven-safe, heavy bottom pan, heat the remaining 1 Tbsp of olive oil over medium-high heat.

• Sear the chicken skin side down for several minutes until they begin to golden.

• Turn them so that the skin side is up, and place in the hot oven for 15 minutes, or until they are cooked through and the skin is crispy. If necessary, turn the broiler on for a minute or so to help crisp the skin.

• Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, yogurt sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.