Moroccan Roast Chicken With Saffron, Hazelnuts, and Honey

Recipe by Annacia
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READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt, and pepper. Leave to marinate for at least 2 hours or, preferably, overnight in the fridge.
  • Preheat the oven to 375°F / 190°C Spread the hazelnuts out on a baking sheet and toast for 10 minutes, until lightly browned. Chop coarsely and set aside.
  • Transfer the chicken and marinade to a baking sheet large enough to accommodate everything comfortably. Arrange the chicken pieces skin side up and put the pan in the oven for about 35 minutes.
  • While the chicken is roasting, mix the honey, rose water, and nuts together to make a rough paste, the food processor will do this nicely. Remove the chicken from the oven, spoon a generous amount of nut paste onto each piece, and spread it to cover. Return to the oven for 5 to 10 minutes, until the chicken is cooked through and the nuts are golden brown.
  • Transfer the chicken to a serving dish and garnish with the chopped green onions.
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