Whole Roasted Chicken North African Style Recipes

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MOROCCAN-SPICED ROAST CHICKEN



Moroccan-Spiced Roast Chicken image

This Moroccan-spiced roast chicken is seasoned with paprika, cumin, red pepper flakes, cinnamon, and then cooked on a bed of sweet potatoes, cauliflower, and red onions.

Provided by Kristine Kidd

Categories     Mains

Time 1h55m

Number Of Ingredients 11

One whole chicken
Coarse kosher salt and freshly ground black pepper
2 tablespoons plus 1 1/2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
1/4 to 3/4 teaspoon red pepper flakes
3/4 teaspoon ground cinnamon
1 smallish lemon
5 tablespoons olive oil (plus more for the baking sheet)
2 small orange-fleshed sweet potatoes (unpeeled)
1 pound cauliflower (cut into 1-inch florets)
1 red onion (cut into 8 wedges)

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.

Nutrition Facts : ServingSize 1 portion, Calories 505 kcal, Carbohydrate 26 g, Protein 25 g, Fat 35 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 81 mg, Sodium 155 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 26 g

NORTH AFRICAN SPICED CHICKEN



North African Spiced Chicken image

Chicken thighs dressed in an easy north African spice blend then seared and baked.

Provided by Courtney

Categories     Main Course

Number Of Ingredients 11

2.5 pounds chicken thighs (boneless and skinless)
3 Tablespoons avocado oil (or other high temperature cooking oil)
1 Tablespoon turmeric
2 teaspoon cumin
2 teaspoon smoked paprika
1 teaspoon ground coriander
1 teaspoon all spice
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1 teaspoon sea salt
1 teaspoon ground pepper

Steps:

  • Add the chicken to a large bowl then drizzle with avocado oil and all the spices. Using a pair of tongs turn and mix the chicken pieces and spices together until they are evenly distributed over the chicken.
  • Sear the chicken about a minute or to per side on a large frying pan heated to medium high heat.
  • Bake in the oven at 350ºF for 15 minutes, or until the internal temperautre reaches 165ºF.

Nutrition Facts : Calories 209 kcal, Carbohydrate 2 g, Protein 22 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 491 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

POULET ROTI A L'ALGERIENNE (ALGERIAN ROAST CHICKEN)



Poulet Roti a l'Algerienne (Algerian Roast Chicken) image

This is a traditional roast chicken dish from Algeria. The sauce is a combination of onions, garlic, mustard, balsamic vinegar, and cayenne pepper. When I have time, I prepare the chicken a few hours ahead of time and let it marinate in the sauce before roasting it in the oven. I usually serve the chicken with cubed roast potatoes. I coat them with the same sauce and cook them in the oven for 1 hour.

Provided by salima1962

Categories     World Cuisine Recipes     African

Time 1h45m

Yield 4

Number Of Ingredients 10

1 cup water
1 onion, chopped
5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
3 cloves garlic, crushed
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
salt to taste
1 (2 pound) whole chicken

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix water, onion, olive oil, balsamic vinegar, Dijon mustard, garlic, black pepper, cayenne pepper, and salt together in a roasting dish. Add chicken; turn until well coated with mixture.
  • Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour 30 minutes.

Nutrition Facts : Calories 396.7 calories, Carbohydrate 5.8 g, Cholesterol 61.4 mg, Fat 31.7 g, Fiber 0.8 g, Protein 21.5 g, SaturatedFat 6.3 g, Sodium 195.1 mg, Sugar 2.3 g

WHOLE ROASTED CHICKEN NORTH AFRICAN STYLE



Whole Roasted Chicken North African Style image

Not sure where I got this recipe and not sure of authenticity but it sure sounds good. Don't want to lose it.

Provided by Oolala

Categories     Whole Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 (3 lb) roasting chickens
salt, for seasoning chicken
pepper, for seasoning chicken
1 tablespoon parsley, finely chopped
1 tablespoon fresh chervil, finely chopped
1/2 medium onion, finely chopped
6 tablespoons butter
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
flour, for dusting

Steps:

  • Heat oven to 425 degrees F.
  • After washing chicken, wipe with paper towels and season the chicken and cavity with salt and pepper.
  • Using a mortar and pestle, pound the parsley, chervil, chopped onion, butter, cumin, cayenne pepper, and 1/2 tsp salt to a paste.
  • Spread the paste carefully over the whole chicken with a spatula.
  • Place a skewer through the wings of the chicken to secure them closely to the sides of the bird during cooking.
  • Lay the chicken, breast side down, in a roasting pan and roast for 20 minutes until lightly browned.
  • Turn the bird over so that the breast is up and roast for another 15-20 minutes.
  • Remove chicken from oven and turn down the heat to 350 degrees F.
  • Meanwhile, lightly dust the chicken breast with flour.
  • Place chicken back in oven.
  • Baste with pan juices and continue to roast for about 1 hour or until the chicken is done, and continue basting frequently during cooking time.
  • When done, the juices will run clear when you push a skewer through the thickest part of the leg.
  • Remove chicken to a cutting board and carve.
  • Serve immediately.

MARRAKESH CHICKEN (NORTH AFRICAN)



Marrakesh Chicken (North African) image

If you don't think lemon, olives, and chicken would work together, a tagine or two in Marrakesh would win you over in a heartbeat. Until you can make it there, let this recipe hold you over. A bed of couscous really seals the deal for this Morrocan specialty.

Time 1h

Yield 4

Number Of Ingredients 9

1 frying chicken, skinned and cut in quarters
salt, as needed
1 lemon, juiced
1 teaspoon ground coriander
1 teaspoon dried oregano
3 cloves garlic, chopped
1/3 cup sliced green olives
1/2 cup olive oil
1 lemon, thinly sliced

Steps:

  • Preheat the oven to 325 degrees F. Season the chicken on all sides with salt and arrange in a single layer in a baking pan. Evenly cover the chicken with the lemon juice, coriander, oregano, garlic, and olives. Drizzle the olive oil over all. Layer the lemon slices on top of the chicken. Place the baking pan in the oven and bake at 325 degrees F for 1 hour or until the chicken is cooked through. Serve with couscous, if desired.

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