Prep 15 mins
Cook 0 mins
Moroccan Roast Chicken. As found in my copy of 'The Arabian Delights' cookbook with one or two minor changes. Chicken (parts) can be broiled, baked, grilled or roasted (on a spit/rotisserie).
- 1 whole chickens (about 3 pounds I'm guessing) or 1 chicken parts (about 3 pounds I'm guessing)
- 3 tablespoons olive oil (some versions of this recipe I found online used butter)
- 1⁄4 cup leek, finely minced (white and light green parts only)
- 2 teaspoons fresh chervil (fresh!) or 2 teaspoons of fresh mint, minced (fresh!)
- 2 teaspoons ground cumin
- 1 teaspoon ground red pepper (type of ground red pepper not specified so I used sweet paprika and a little bit of ground ancho chi)
- Prepare the marinade by whirling the ingredients in a blender or whisk by hand.
- Rub most of the marinade all over the whole chicken or chicken parts, saving some marinade for basting.
- Cook the chicken in manner preferred, basting with additional spice paste.
- Serving suggestion: I served the chicken (boneless chicken thighs) over a bed of whole wheat couscous accompanied by a simple loose leaf salad.
- Servings estimated. Cooking time will vary.
I used frozen thighs, and it took 45 minutes at 425*F. I also added 2 slivered onions, and a handful of raisins, so I doubled the spices/oil to coat all the extra goodies - super delicious, and a really simple meal. I really like the idea of serving it over couscous (or quinoa for a wheat free option,) since the chicken released a lot of juices that mixed with the spices and onion to make a flavorful sauce. For ZWT9 family picks