Best Moroccan Roast Chicken With Saffron Hazelnuts And Honey Recipes

Moroccan Roast Chicken With Saffron, Hazelnuts, and Honey image

Provided by Annacia

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

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 Saffron Chicken image

Provided by Annacia

Categories < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 whole chicken, cut into pieces and skin removed
2 large sweet onions, chopped medium
1 tablespoon ground ginger
1 teaspoon white pepper
1/2 teaspoon black pepper
2 sticks cinnamon
1 teaspoon saffron thread, crumbled
1 teaspoon turmeric
1 1/2-2 teaspoons salt
1/4 cup butter
1/4 cup olive oil
1/4 cup fresh cilantro, chopped

Steps:

Mix all ingredients in a Dutch oven or heavy-bottomed pot.
Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone.
Do not add water, and be careful not to burn the chicken.
Reduce the liquids until they are mostly oils.
Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.).

Nutrition Facts : Calories 982.1, Fat 78.2, SaturatedFat 24.4, Cholesterol 274.3, Sodium 1205.1, Carbohydrate 9.1, Fiber 1.8, Sugar 3.3, Protein 58.5