Roast Chicken With Saffron Hazelnuts And Honey Recipes
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.
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- 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 up to overnight, but at least for a few hours. (I think I marinated this about 3 hours.)
- Preheat the oven to 375. Spread the hazelnuts on a baking sheet and toast for about 10 minutes, until lightly browned. Chop coarsely and set side.
- Transfer the chicken and marinade to a parchment line baking sheet, large enough to not crowd everything. Place chicken skin side up and place 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. Remove the chicken from the oven and spoon a generous amount onto each piece. Return to oven for about 10 minutes, until the chicken is cooked through and the nuts are golden. You can place this under the broiler if you want it more golden, but watch that the nuts do not burn.
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- Place chicken pieces, onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt and pepper in a large Ziploc bag. Refrigerate at least one hour or overnight.
- Spread hazelnuts on a baking sheet and toast for 10 minutes or until lightly browned and fragrant. Once cooled to touch, rub the nuts together between your hands to remove skins. (The nuts can be used with skins on, if desired.) Chop coarsely and set aside.
- Transfer chicken along with the marinade to a baking sheet large enough not to crowd the chicken. If skin is still on the chicken, place it skin side up.
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