Whole Roasted Chicken North African Style

"Not sure where I got this recipe and not sure of authenticity but it sure sounds good. Don't want to lose it."
 
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photo by Melissa M. photo by Melissa M.
photo by Melissa M.
photo by Melissa M. photo by Melissa M.
Ready In:
1hr 15mins
Ingredients:
11
Serves:
4

ingredients

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directions

  • Heat oven to 425 degrees F.
  • After washing chicken, wipe with paper towels and season the chicken and cavity with salt and pepper.
  • Using a mortar and pestle, pound the parsley, chervil, chopped onion, butter, cumin, cayenne pepper, and 1/2 tsp salt to a paste.
  • Spread the paste carefully over the whole chicken with a spatula.
  • Place a skewer through the wings of the chicken to secure them closely to the sides of the bird during cooking.
  • Lay the chicken, breast side down, in a roasting pan and roast for 20 minutes until lightly browned.
  • Turn the bird over so that the breast is up and roast for another 15-20 minutes.
  • Remove chicken from oven and turn down the heat to 350 degrees F.
  • Meanwhile, lightly dust the chicken breast with flour.
  • Place chicken back in oven.
  • Baste with pan juices and continue to roast for about 1 hour or until the chicken is done, and continue basting frequently during cooking time.
  • When done, the juices will run clear when you push a skewer through the thickest part of the leg.
  • Remove chicken to a cutting board and carve.
  • Serve immediately.

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RECIPE SUBMITTED BY

<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
 
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