MOROCCAN ROASTED CHICKEN
Provided by Jamie Geller
Categories Chicken Potato Kid-Friendly Dinner Raisin Apricot Pistachio Kosher Cinnamon Cumin Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Small Plates
Yield 4 Servings
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil; spray the foil with cooking spray.
- 2. Mix together the honey, olive oil, cumin, turmeric, cinnamon, and garlic in a small bowl. Place the chicken, onions, and potatoes in a large bowl. Toss with three-quarters of the honey mixture and arrange in a single layer on the prepared pan. Toss the apricots and raisins with the remaining honey mixture and set aside.
- 3. Bake the chicken, onions, and potatoes for 35 minutes. Add the apricots and raisins and bake until the chicken is cooked through, 15 to 20 minutes more. Garnish with the pistachios and cilantro.
MOROCCAN ROAST CHICKEN WITH SAFFRON, HAZELNUTS, AND HONEY
This dish is inspired by a recipe from Claudia Roden's classic book, Tamarind and Saffron (Viking, 1999). It's a favorite: it is easy to make, yet looks stunning, and has the most delicate and exotic combination of flavors (rose water, saffron, and cinnamon), which takes you straight to the famous Jemaa el Fna in Marrakech. Serve with rice or plain couscous. Marinating time is not included. Personal Note: If you are unfamiliar with rose water you may want to start by using a half amount.
Provided by Annacia
Categories Whole Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
MOROCCAN ROAST CHICKEN WITH APRICOTS
Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Spatchcock the chickens - see tip, below, or ask your butcher to do it for you. Put the olive oil, coriander, sumac, cumin, fennel, chilli, garlic, lemon zest and juice, pomegranate molasses and some ground black pepper into a food processor or blender, and whizz to a paste. Divide between 2 large food bags, add a chicken to each, then squeeze out the air and seal before giving everything a good squelch to coat thoroughly. Marinate for 24-48 hrs in the fridge, turning and squishing every so often.
- Fire up a barbecue and let the flames die down, or heat oven to 220C/200C fan/gas 7. Lift the chicken out of the bags and season well with salt. Barbecue or roast the chicken for 25-30 mins on each side until crisp and cooked through. Set aside on a platter, loosely cover with foil, to rest while you do the apricots. If you roasted rather than barbecued, keep the tin juices warm for serving.
- Put the apricots in a small, snug roasting tin. Whisk the preserved lemon, honey, orange blossom and vinegar with some seasoning. Pour over the apricots and roast, or sit on the barbecue, for 20 mins until soft.
- Serve the chicken with any cooking juices, the apricots and saffron yogurt.
Nutrition Facts : Calories 677 calories, Fat 41 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 55 grams protein, Sodium 0.6 milligram of sodium
MOROCCAN CHICKEN
Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!
Provided by Sarah and Annette
Categories World Cuisine Recipes African North African Moroccan
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
- Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
- Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 27.9 g, Cholesterol 66.8 mg, Fat 3.7 g, Fiber 6.3 g, Protein 36 g, SaturatedFat 0.8 g, Sodium 2127.8 mg, Sugar 4.6 g
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