Moroccan spiced roast chicken recipe

Selaks is celebrating the New Zealand roast on August 4, 2013. Now in its fourth year, Selaks New Zealand Roast Day honours New Zealand’s most loved meal and all the fun and fanfare and good times that go with it. Try the below roast chicken recipe on the 4th of August to join in!

NICI WICKES’ MOROCCAN SPICED ROAST CHICKEN

Wine match: Selaks Reserve Hawkes Bay Merlot Cabernet

What could be better than a perfectly roasted chicken imbued with the fantastically aromatic spices from Morocco? This is a simple and easy roast and, paired with cous cous and a fresh carrot salad, it will take your taste buds on a magical journey.

Serves 4-6

YOU WILL NEED:

 - 1 whole chicken (buy the best quality you can afford)
 - 1 ½ tsp cinnamon
 - 1 heaped tsp ground coriander
 - 1 tsp cumin
 - 1 heaped tsp ground ginger
 - ¼ tsp each salt and pepper
 - ½ preserved lemon – flesh & pith removed, roughly chopped
 - ¼ cup olive oil
 - 1 cup pitted prunes, roughly chopped
 - 2 medium red onions – peeled and sliced
 - Olive oil
 - 1.5 cups vegetable or chicken stock
 - 1 Tbs honey


WHAT TO DO:


Preheat oven to 200 C.

Prepare the chicken by patting it dry inside and out and removing any excess fat from the cavity opening and tail end.

In a small bowl, combine the dry spices (cinnamon, coriander, cumin, ginger, salt and pepper), preserved lemon and oil and mix to a paste. Add the prunes.

Ease the skin of each breast away from the flesh, without tearing it. Using a spoon, or your hands, tuck about 2-3 tablespoons of the spice and prune mix under each side, pushing it down until the area is full. No need to get too fussy.

The remaining spice and prune mixture can be packed into the main cavity and then, whilst there’s no need to fully “truss” the chook, I do recommend securing the legs together, with either string, toothpicks or skewers, to aid in even cooking and so that the spice mix doesn’t fall out.

Scatter the sliced red onions into a roasting dish, or ovenproof casserole dish and place the chicken on top.

Mix together the stock, honey and a slug of olive oil and pour this around the chicken. Cover with tinfoil or the casserole dish lid and cook for one hour.

Remove the cover, reduce the temperature to 180 C and cook for a further 20-30 minutes or until the chicken is cooked through and dark golden on top.  

Before serving, baste the chicken well with the juices. Serve on a bed of cous cous with the roasting pan juices drizzled over it. 

 
Sort by

No one has commented on this page yet.
Post your comment to be the first.

Post your comment

Want to have your say?

It's quick, easy and 100% free.

  •  

Features

Endorsed Events

  • SpringBreakFIJI SpringBreakFIJI

    Secure your motivation for the year by locking in SpringBreak in Fiji, your own exclusive island

  • The Fijian Cup The Fijian Cup

    The Pacific Touch Rugby festival (Fijian Cup and Kava Cup) is underway on November 2, 2017 and with support from Touch Fiji and...

  • Rock Island VANUATU Rock Island VANUATU

    From a fully chartered resort, an incredible line up of Kiwi musicians and Rock legends flown in you'll find nothing close to...

  • Summit FIJI Summit FIJI

    Summit FIJI aims to revolutionise how businesses can approach conferences, corporate retreats and team building weekends