Recipe by COOKGIRl
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).
Top Review by Random Rachel
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
- 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)
Directions See How It's Made
- 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.