Moroccan-Spiced Chicken
"This recipe was featured in "Bon Appétit", January 2005 issue.
*Ras El Hanout is a Moroccan style curry blend. Roughly translated, it means "top of the shop," and ,as such, it contains a great assortment of flavors. (adapted slightly)"
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 1⁄2 tablespoons sweet Hungarian paprika
- 1 1⁄2 tablespoons ras el hanout spice mix
- 1 tablespoon of fresh mint, chopped
- 1 tablespoon salt
- 2 teaspoons grated lemon peel (zest)
- 1 teaspoon ground black pepper
- 1 garlic clove, peeled
- 1 (4 3/4-5 lb) whole free-range organic chicken
- 2 small lemons, pierced all over with a fork
- 6 garlic cloves, unpeeled
directions
- Position rack in center of oven and preheat to 400°F Blend first 9 ingredients in blender to moist paste.
- Remove neck, giblets, and excess fat from main cavity of chicken. Rinse chicken inside and out; pat dry with paper towels. Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of chicken. Place lemons and garlic cloves in main cavity of chicken. Tie legs together. Place chicken on rack in roasting pan. Roast 45 minutes; tent with foil to prevent overbrowning.
- Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees).
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
