Moroccan Roast Chicken is a delightful variation to a usual roast chicken. The paprika, cumin, shallots and garlic create a paste fills the chicken with amazing flavours. Roasted with a the lemon quarters gives a true experience of the lovely Moroccan cuisine.
Moroccan Roast Chicken
The sauce rub can be used on lamb, pork and seafood as well so time to experiment.
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Servings: 4 people
Calories: 979kcal
Ingredients
- 2 large shallots chopped
- 4 cloves garlic chopped
- 2 sprigs parsley
- 2 sprigs cilantro coriander
- 2 tsp paprika 10 ml
- 2 tsp ground cumin 10 ml
- 4 lbs chicken 1.5-2 Kg – Chciken pieces will do as well
- 2 medium lemons quartered
- salt
- ground black pepper
- Cayenne pepper optional to taste
Instructions
- 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 large shallots, 4 cloves garlic, 2 sprigs parsley, 2 sprigs cilantro, 2 tsp paprika, 2 tsp ground cumin, salt, Cayenne pepper, ground black pepper
- Rub the paste on the chicken and refrigerate for 1 to 2 hours.
- 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 lbs chicken, 2 medium lemons
- 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).
- Remove from the oven and let stand for 10 minutes before serving.
- Served with a refreshing Apricot relish is the perfect finishing touch.
Nutrition
Calories: 979kcal | Carbohydrates: 2g | Protein: 85g | Fat: 69g | Saturated Fat: 18g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Cholesterol: 405mg | Sodium: 325mg | Potassium: 37mg | Fiber: 1g | Sugar: 0.1g