“Moroccan Roast Chicken. As found in my copy of 'The Arabian Delights' cookbook with one or two minor changes. Chicken (parts) can be broiled, baked, grilled or roasted (on a spit/rotisserie).”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 whole chickens (about 3 pounds I'm guessing) or 1 chicken parts (about 3 pounds I'm guessing)
  • Marinade
  • 3 tablespoons olive oil (some versions of this recipe I found online used butter)
  • 14 cup leek, finely minced (white and light green parts only)
  • 2 teaspoons fresh chervil (fresh!) or 2 teaspoons of fresh mint, minced (fresh!)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground red pepper (type of ground red pepper not specified so I used sweet paprika and a little bit of ground ancho chi)
  • salt

Directions

  1. Prepare the marinade by whirling the ingredients in a blender or whisk by hand.
  2. Rub most of the marinade all over the whole chicken or chicken parts, saving some marinade for basting.
  3. Cook the chicken in manner preferred, basting with additional spice paste.
  4. Serving suggestion: I served the chicken (boneless chicken thighs) over a bed of whole wheat couscous accompanied by a simple loose leaf salad.
  5. Servings estimated. Cooking time will vary.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: