Moroccan Roast Chicken With Saffron Hazelnuts And Honey Recipes

HARVEY'S MOROCCAN ROAST CHICKEN

Harvey's Moroccan Roast Chicken image

Paprika, fresh mint, and lemon make the best rub for this roast chicken. It roasts slowly under the foil and turns out so juicy and flavorful. I throw baby carrots and cut potatoes in the bottom of the pan and it makes a full meal! For a spicier version of this recipe use 'hot' paprika. It seems like a lot of work to get all the spices together--but it's SO worth it. My husband asks for it once a week.

Provided by MONKEYCAT

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 2h30m

Yield 4

Number Of Ingredients 21

Ingredients

⅛ teaspoon ground cloves
¼ teaspoon ground black pepper
⅜ teaspoon fennel seed, ground
¾ teaspoon sesame seeds, ground
⅛ teaspoon ground coriander
⅛ teaspoon ground cumin
⅛ teaspoon ground allspice
¼ teaspoon ground nutmeg
¾ teaspoon ground ginger
⅛ teaspoon ground cardamom
2 tablespoons Hungarian paprika
¼ cup fresh lemon juice
1 tablespoon salt
3 tablespoons chopped fresh mint
1 teaspoon ground black pepper
2 cloves garlic, peeled and crushed
3 tablespoons olive oil
1 pound small red potatoes, quartered
2 cups baby carrots
2 small lemons
1 (4 pound) roasting chicken, rinsed and patted dry

Steps:

Preheat oven to 350 degrees F (175 degrees C).
For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.
For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.
Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving.

Nutrition Facts : Calories 789 calories, Carbohydrate 32.7 g, Cholesterol 194.1 mg, Fat 45.2 g, Fiber 7.2 g, Protein 64.9 g, SaturatedFat 11.1 g, Sodium 1993 mg, Sugar 4.8 g

MOROCCAN ROAST CHICKEN WITH APRICOTS RECIPE

Moroccan Roast Chicken with Apricots Recipe image

The secret to making tender roast chicken is the spice blend that goes in marinating the chicken along with basting the chicken at regular intervals while baking to keep it moist. This Moroccan spiced roast chicken is a mixture of spice, sweet and sour taste all together at the same time. To speed the roasting time, you can use spatchcock cut chicken(whole chicken cut into a butterfly shape which makes it rest flat on the surface. Moroccan spices is one of the most delicious spices and the chicken roasted with Moroccan spice tastes delicious. Harissa is one of the most important sauce to be used. The mixture of spice powder along with harissa gives a unique and bold flavour to the chicken. When you have guests home, Moroccan roast chicken is something that you can try to impress your guests. Serve Moroccan Roast Chicken with Apricots along with Herbed Butter Garlic Quinoa Recipe for a weekday night dinner. If you like this recipe, you can also try other Moroccan recipes such as Moroccan Chickpeas And Vegetable Stew Recipe With Couscous Recipe Moroccan Baked Fish Recipe Moroccan Style Vegetable Stew Recipe

Provided by Jyothi Rajesh

Time 2h20m

Yield Makes: 4-5 Servings

Number Of Ingredients 15

Ingredients

500 grams Chicken
2 tablespoons Butter (Unsalted)
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Cinnamon Powder (Dalchini)
1 teaspoon Coriander Powder (Dhania)
1 teaspoon Cumin powder (Jeera)
2 tablespoon Paprika powder
1 tablespoon Red Chilli powder
1 tablespoon Sumac , (Moroccan spice mix)
2 tablespoon Harissa paste
Salt , to taste
Black pepper powder , to taste
Mixed vegetables , as required like onions, garlic, potatoes, carrots, leeks cut into chunks (garlic left whole)
15 Apricots
1 tablespoon Honey

Steps:

To begin making the Moroccan Roast Chicken with Apricots recipe, first tie the legs of the chicken together with wax free thread. Place the chicken on baking tray with breast side up. Pat dry the chicken.
In a bowl add olive oil, cinnamon powder, coriander powder, cumin powder, paprika powder, red chilli powder, sumac, harissa paste, salt, pepper apricots, honey, whisk together. Rub this spice mix all over the chicken, under the breast, behind on it back evenly.
Into the same bowl you mixed the spices, add all the vegetables. Add a few drops of olive oil, toss it together and place these vegetables some inside the chicken and some on the outside next to chicken.
Preheat oven to 180 degree centigrade. Roast the chicken in oven for about 30 minutes. In between keep brushing melted butter over the chicken, also bast the chicken (the juices and olive oil that flows down into the baking tray pour it back over the chicken).
Do this atleast 3 to 4 times in between the roasting time. Using tongs turn the chicken breast side facing down and roast for about 15 minutes. Remember to brush butter and bast the chicken at regular intervals. We want to see the skin turn brown.
In a bowl add honey and apricots, coat the apricots well in honey. Next turn back the chicken with breast side facing up using tongs. Pour few tablespoon water and place the honey coated apricots over and inside the chicken.
Roast for another 15 minutes. We know the chicken is roasted well when the thermometer inserted into the chicken thighs reads about 180 degree centigrade.
Remove from oven and cut the chicken into pieces and serve hot.
Serve Moroccan Roast Chicken with Apricots along with Herbed Butter Garlic Quinoa Recipe for a weekday night dinner.

MOROCCAN ROAST CHICKEN WITH SAFFRON, HAZELNUTS, AND HONEY

Moroccan Roast Chicken With Saffron, Hazelnuts, and Honey image

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

Ingredients

1 large chicken (cut into quarters -breast and wing, leg and thigh)
2 onions, coarsely chopped
4 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
saffron thread, a generous pinch juice of 1 lemon
4 tablespoons cold water
2 teaspoons coarse sea salt
1 teaspoon fresh ground black pepper
scant 3/4 cups unskinned hazelnuts (100 g)
3 1/2 tablespoons honey (70 g)
2 tablespoons rose water
2 green onions, coarsely chopped

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.

MOROCCAN ROAST CHICKEN WITH APRICOTS

Moroccan roast chicken with apricots image

Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment

Provided by Sarah Cook

Categories Dinner, Main course

Time 1h10m

Number Of Ingredients 16

Ingredients

2 small chicken
6 tbsp olive oil
small bunch coriander
2 tbsp sumac (see tip, below)
1 tbsp cumin seed
1 tbsp fennel seed
2 tsp chilli flakes
2 garlic cloves
zest and juice 2 lemons
4 tbsp pomegranate molasses
250g natural yogurt , mixed with 1-2 pinches saffron, to serve
12 apricots , halved and stoned
2 preserved lemons , rinsed, seeds removed, finely chopped
3 tbsp clear honey
1 tbsp orange blossom water
4 tbsp white wine vinegar

Steps:

Spatchcock the chickens - see tip, below, or ask your butcher to do it for you. Put the olive oil, coriander, sumac, cumin, fennel, chilli, garlic, lemon zest and juice, pomegranate molasses and some ground black pepper into a food processor or blender, and whizz to a paste. Divide between 2 large food bags, add a chicken to each, then squeeze out the air and seal before giving everything a good squelch to coat thoroughly. Marinate for 24-48 hrs in the fridge, turning and squishing every so often.
Fire up a barbecue and let the flames die down, or heat oven to 220C/200C fan/gas 7. Lift the chicken out of the bags and season well with salt. Barbecue or roast the chicken for 25-30 mins on each side until crisp and cooked through. Set aside on a platter, loosely cover with foil, to rest while you do the apricots. If you roasted rather than barbecued, keep the tin juices warm for serving.
Put the apricots in a small, snug roasting tin. Whisk the preserved lemon, honey, orange blossom and vinegar with some seasoning. Pour over the apricots and roast, or sit on the barbecue, for 20 mins until soft.
Serve the chicken with any cooking juices, the apricots and saffron yogurt.

Nutrition Facts : Calories 677 calories, Fat 41 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 55 grams protein, Sodium 0.6 milligram of sodium

MOROCCAN ROAST CHICKEN WITH SAFFRON, HAZELNUTS, AN

Moroccan Roast Chicken With Saffron, Hazelnuts, an image

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. If you are unfamiliar with rose water you may want to start by using a half amount.

Provided by Annacia * @Annacia

Categories Roasts

Number Of Ingredients 14

Ingredients

1 - large chicken (cut into quarters -breast and wing, leg and thigh)
1 - onions, coarsely chopped
4 tablespoon(s) olive oil
1 teaspoon(s) ground ginger
1 teaspoon(s) ground cinnamon
- saffron thread, a generous pinch
- juice of 1 lemon
4 tablespoon(s) cold water
2 teaspoon(s) coarse sea salt
1 teaspoon(s) fresh ground black pepper
3/4 cup(s) unskinned hazelnuts (100 g)
3 1/2 tablespoon(s) honey (70 g)
2 tablespoon(s) rose water
2 - green onions, coarsely chopped

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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