Moroccan Roast Chicken

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Moroccan Roast Chicken
Moroccan Roasted Chicken
Votes: 2
Rating: 5
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Cuisine Africa, Moroccan
Difficulty Easy
Prep Time 10 minutes
Cook Time 90 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Cuisine Africa, Moroccan
Difficulty Easy
Prep Time 10 minutes
Cook Time 90 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Moroccan Roasted Chicken
Votes: 2
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Combine the shallots, garlic, parsley, cilantro, paprika, cumin, salt, pepper, and optional cayenne in an electric blender or food processor and process until a smooth paste is formed.
  2. Rub the paste on the chicken and refrigerate for 1 to 2 hours.
  3. Place the chicken in a roasting pan and place the lemon wedges among the pieces (or in the cavity if using a whole chicken), squeezing a little lemon juice over the chicken.
  4. Bake in a preheated 400F (200C) oven (or grill over hot coals) until the juices run clear when the thickest part of the thigh is pierced, about 1 hour (2 hours if using a whole chicken).
  5. Remove from the oven and let stand for 10 minutes before serving.
  6. Served with a refreshing Apricot relish is the perfect finishing touch.
Recipe Notes

The sauce rub can be used on lamb, pork and seafood as well so time to experiment.

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Post Author: Lorna C

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