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Step 1 of 2
Blend Moroccan Spice Mix and oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate for at least 30 minutes, preferrably 1-2 hours.
Ingredients for this step (4 servings)
- 3tbspmoroccan mixed spice
- 2tspextra-virgin olive oil
- 2tspextra-virgin olive oil, or 2 teaspoons canola oil (for cooking)