Moroccan Roast Chicken
Prep Time
10 Min
Cook Time
90 Min
Serves
4
Juicy roast chicken marinated in a fragrant blend of Moroccan spices, garlic, lemon, and herbs, then roasted until golden and aromatic. The result is a beautifully spiced dish with warm, earthy flavors and a hint of citrus.
Ingredients:
- 1 whole Supreme chicken
- 1 onion, diced
- 6 cloves garlic, minced
- 1 carrot, grated
- 1 baby marrow, diced
- 3 dried dates, chopped
- 1 bell pepper, diced
- 3cm piece fresh ginger, grated
- 1 tsp dried origanum
- 1 tsp ground cayenne pepper
- ½ tsp ground turmeric
- Salt and pepper
- 1 cinnamon stick
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 2 tbsp butter
- Juice of 1 lemon
- 2 extra garlic cloves, minced
Cooking Instructions
• Preheat the oven to 180°C.
• Prepare stuffing: sauté onion, garlic and carrots in oil until soft. Add baby marrow, dates, bell pepper, ginger, paprika, origanum, cayenne, turmeric, salt and pepper. Cook for 2-3 minutes.
• Fill the chicken cavity with the vegetable mixture and add the cinnamon stick. Tie the chicken legs with twine.
• Prepare a rub by mixing cumin, oil, ground cinnamon and more salt and pepper to taste.
• Combine butter, lemon juice and extra minced garlic cloves (heat for a few seconds in microwave oven)
• Rub the chicken with spice mixture and place on a rack in a roasting pan for 1 hour at 180°C, basting with lemon butter every
20 minutes.
• After cooking, allow the chicken to rest for 10 minutes before carving.
Serve hot with couscous or a side of your choice.