Here’s a fragrant Moroccan chicken dish inspired by a recipe in The New York Times Magazine. This one-pan wonder is packed with deep, warm flavors from the Ras el Hanout blend, and balanced by the sweetness of slow-cooked peppers and tomatoes. The potatoes turn creamy, soaking up all the delicious juices, while the chickpeas add a satisfying bite.

**Fun Fact: The winery's name translates to "Wanted Dead or Alive".**

I chose an Argentine white, Buscado Vivo o Muerto El Cerro, a Chardonnay from the Uco Valley to pair with the chicken dish. This wine, from the high-altitude vineyards of Gualtallary, brings bright citrus notes, saline minerality, and hints of thyme that cut right through the dish's richness. It’s full-bodied yet fresh, with a lovely texture that complements the long-cooked, oil-kissed vegetables and boldly spiced chicken.

This wine might be tricky to find in the U.S., but if you can track down a bottle, it’s well worth it! If not, look for another high-altitude Argentine Chardonnay like Viña Cobos Vinculum Chardonnay or Zuccardi Chardonnay Q. The key is a wine with enough freshness and texture to stand up to this dish's warm spices and deep, slow-cooked flavors.

Ras el Hanout Recipe

Ingredients

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon ground turmeric

¾ teaspoon ground cinnamon

¾ teaspoon freshly ground black pepper

½ teaspoon ground white pepper

½ teaspoon ground coriander seed

½ teaspoon ground cayenne pepper

½ teaspoon ground allspice

½ teaspoon ground nutmeg

¾ teaspoon ground cloves

Instructions

Mix ingredients together in a small bowl.

Note: I get my spices online from Burlap & Barrel, a company that works to end inequality and exploitation of farmers, paying them 2 to 10 times the commodity price. The quality of these spices are second to none!

Chicken With Peppers and Chick Peas Recipe

Serves 4 to 6

Ingredients

8 bone-in, skin-on chicken thighs (about 3¼ pounds)

2 tablespoons ras el hanout

Sea salt and black pepper

6 to 8 small potatoes, each cut into 1-inch thick wedges

1 (15-ounce) can chickpeas, rinsed

6 to eight medium Roma tomatoes, halved lengthwise (you can substitute with canned whole peeled tomatoes)

4 to 6 large bell peppers sliced into 1” x 4” slices

8 to 10 cloves whole, peeled garlic

1/3 cup extra-virgin olive oil

1 tablespoon sherry vinegar

1/4 cup roughly chopped fresh parsley or cilantro

1 tablespoon lemon juice

Instructions

1) Heat the oven to 375°F.

2) Place chicken on a 13 x 18-inch tin foil-lined sheet pan and rub it (including under the skin) with ras el hanout. Leave it to marinate for 10 minutes.

3) Add the potatoes, chickpeas, tomatoes, peppers, garlic, oil, salt, pepper, and vinegar to the sheet pan. Gently mix so everything, including the chicken, is coated with oil. Pick out the pieces of chicken and put them aside on a plate. Spread the veggie mixture out evenly on the sheet pan. Place chicken on top of the vegetables, skin-side up.

4) Bake for 25 minutes, then turn and shake the pan. Cook for another 25 minutes until chicken is tender, well browned, and reaches an internal temperature of 165°F, as checked with a meat thermometer.

5) Sprinkle parsley or cilantro over the chicken and vegetables, then drizzle with lemon juice before serving.