This recipe is all about the warm, aromatic flavours of Morocco. Ras el hanout, a spice blend with depths of ginger, cinnamon, and cardamom, is the star. Combine it with olive oil, garlic, and lemon zest (optiona) to create a fragrant marinade. Let your chicken soak up all that goodness for at least 3 hours, or ideally, overnight for maximum flavour.
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