Roasted Moroccan Spiced Chicken Recipes

ROASTED MOROCCAN SPICED CHICKEN

Steps:

• Preheat oven to 400℉ (200℃). Pat chicken dry. Rub with flattened garlic cloves; place garlic in cavity. Squeeze lemon into small bowl; place lemon in cavity. Brush chicken with half of juice. Mix spices and salt and rub over and inside chicken. Tie legs together. Heat oil in large ovenproof skillet. Add chicken, breast side up. Add remaining lemon juice to skillet. Baste chicken with pan juices. Transfer to oven, and bake until juices run clear. Baste occasionally. Roast about 1 hour.

MOROCCAN-SPICED CHICKEN

Steps:

• Place a rimmed baking sheet on the center rack of oven and preheat oven to 450 degrees. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.
• Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30 to 35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.

MOROCCAN-SPICED ROAST CHICKEN

Steps:

• Preheat the oven to 450°F (232°C). Slick a heavy large rimmed baking sheet--preferably not a roasting pan, but if you do use a roasting pan, make it a big one--with a little oil.
• Pull out and discard the fat and giblets from the cavity of the chicken. Pat the chicken very dry with paper towels. Starting at the edge of the main cavity, slide a finger under the skin over each breast half, making a pocket between the skin and meat. Rub a total of 1 tablespoon of salt over the chicken skin and toss a little salt inside the cavity. Sprinkle the chicken generously with black pepper.
• In a small bowl, mix the paprika, cumin, pepper flakes, and cinnamon. Set aside 2 1/2 teaspoons of the spice mixture for the vegetables. The rest is for the chicken. Finely grate the zest from the lemon, cut the lemon into quarters, and mix the zest into the spices for the chicken. Gradually mix in 2 tablespoons of olive oil to make a paste. Spread a little of the paste inside the cavity, slather some of it under the skin over the chicken breasts, and rub the rest of the paste all over the outside of the chicken. Toss the lemon quarters inside the cavity. Tie the legs together, if desired. Place the chicken in the center of the baking sheet and roast for 30 minutes. Keep an eye on it and if it browns too quickly cover it loosely with a sheet of foil.
• Tie the legs together, if desired. Place the chicken in the center of the baking sheet and roast for 30 minutes. Keep an eye on it and if it browns too quickly cover it loosely with a sheet of foil.
• Meanwhile, cut the sweet potatoes in half crosswise, and then quarter each half lengthwise to create wedges. Combine the sweet potatoes, cauliflower, and onion in a bowl. Add the remaining 3 tablespoons oil and toss to coat. Add the reserved spice mixture, sprinkle with 1/2 teaspoon each salt and pepper, and toss to coat.
• After the chicken has been roasted for 30 minutes, remove it from the oven. Tilt the sheet pan and spoon off most of the fat. Return the chicken to the center of the sheet and spoon the vegetables around it. Return the pan to the oven and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F (74°C), about 40 minutes longer, depending on the size of the bird. (Note: the bird will take longer to roast if the legs have been tied together. It will also take longer if you ended up with a behemoth bird that's closer to five pounds than four.) If the skin is getting too dark before the meat is done, reduce the oven temperature to 425°F (218°C).
• Arrange the chicken on a platter and let rest for 10 minutes. Carve the chicken and serve with the vegetables.

MOROCCAN ROASTED CHICKEN

Steps:

• Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the cumin, coriander, sweet paprika, cayenne and cinnamon and season with salt and pepper. Pat the chicken dry. Rub half of the spice butter under the skin and the rest over the chicken; season with salt and pepper.
• Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, garlic cloves, dates and dried apricots and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
• Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
• Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Carve the chicken and pass the chunky jus at the table.

HARVEY'S MOROCCAN ROAST CHICKEN

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.

ROASTED MOROCCAN SPICED CHICKEN

Steps:

• Preheat oven to 400°F
• Pat chicken dry and rub with flattened garlic cloves; place garlic in cavity. Squeeze lemon into small bowl; place lemon in cavity.
• Brush chicken with half of juice.
• Mix spices and salt and rub over and inside chicken.
• Tie legs together. Heat oil in large ovenproof skillet.
• Add chicken, breast side up. Add remaining lemon juice to skillet. Baste
• chicken withpan juices. Transfer to oven, and bake until juices run clear.
• Baste occasionally. Roast about 1 hour -- .

ROASTED ORGANIC CHICKEN WITH MOROCCAN SPICES

Steps:

• Position rack in center of oven and preheat to 400°F. Blend first 9 ingredients in blender to moist paste.
• Remove neck, giblets, and excess fat from main cavity of chicken. Rinse chicken inside and out; pat dry with paper towels. Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of chicken. Place lemons and garlic cloves in main cavity of chicken. Tie legs together. Place chicken on rack in roasting pan. Roast 45 minutes; tent with foil to prevent overbrowning. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees).
• *A Moroccan spice blend available at some specialty foods stores, Middle Eastern markets, and by mail from The Spice House (312-274-0378; thespicehouse.com).

MOROCCAN-SPICED CHICKEN

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Toss the green beans and carrots with 2 tablespoons olive oil, 1/2 teaspoon each ras el hanout and salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper rack until tender and lightly browned, adding the almonds halfway through, 25 to 30 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken on both sides with the remaining 1 teaspoon ras el hanout and a pinch of salt and pepper. Add to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to another rimmed baking sheet and roast on the lower oven rack until cooked through, about 10 minutes.
• Return the skillet to medium-high heat and add the shallot. Cook, stirring, until tender, about 1 minute. Stir in the chicken broth, scraping up any browned bits, then add the apricots, olives and harissa. Cook until the apricots soften and the broth is reduced by two-thirds, about 5 minutes; season with salt. Pour any accumulated juices from the chicken into the sauce.
• Slice the chicken and serve with the roasted vegetables. Spoon the sauce over the chicken.