Harvey's Moroccan Roast Chicken
Serves: 2
Gideon Batz
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Ground Cloves1 tsp
Ground Black Pepper3 tsp
Fennel Seed (ground)3 tsp
Sesame Seed (ground)1 tsp
Ground Coriander1 tsp
Ground Cumin1 tsp
Ground Allspice1 tsp
Ground Nutmeg3 tsp
Ground Ginger1 tsp
Ground Cardamom2 tbsps
Hungarian Paprika1 cup
Lemon Juice (fresh)1 tbsp
Salt3 tbsps
Mint (chopped fresh)2 cloves
Garlic (peeled and crushed)3 tbsps
Olive Oil2 cups
Baby Carrots2 small
LemonDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom
3
Set aside
4
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
5
Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses
6
Slowly add the additional olive oil if mixture seems too thick to spread
7
Blend just until mixture is a smooth paste
8
Spread potatoes and carrots in a roasting pan
9
Rub about 1/4 of the spice paste inside the cavity of the chicken
10
Rub the remainder of the paste on the outside of the chicken including the underside
11
Place the chicken directly on the carrots and potatoes
12
Pierce the 2 lemons all over with a fork, and place them into the chicken cavity
13
Tent the chicken with aluminum foil
14
Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear
15
Remove from the oven and let rest for about 10 minutes before serving