Best Moroccan Roasted Chicken Recipes

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 PEACH ROASTED CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a glass measuring cup, combine the margarine, honey, rose water, salt and pepper. Heat in the microwave until margarine has melted, about 30 seconds. Place chicken in a baking dish and pour the margarine mixture over it. Stir to coat the chicken completely. Place the dish of chicken into the oven.
• Cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Add the peaches to the dish and sprinkle with sugar. Continue to roast until chicken is cooked through, about 20 more minutes.
• Remove chicken pieces to a serving dish and pour the juices from the pan over them. Garnish with slivered almonds.

MOROCCAN ROASTED CHICKEN

Steps:

• 1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil; spray the foil with cooking spray.
• 2. Mix together the honey, olive oil, cumin, turmeric, cinnamon, and garlic in a small bowl. Place the chicken, onions, and potatoes in a large bowl. Toss with three-quarters of the honey mixture and arrange in a single layer on the prepared pan. Toss the apricots and raisins with the remaining honey mixture and set aside.
• 3. Bake the chicken, onions, and potatoes for 35 minutes. Add the apricots and raisins and bake until the chicken is cooked through, 15 to 20 minutes more. Garnish with the pistachios and cilantro.

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.

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 -- .

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.

MOROCCAN ROASTED POMEGRANATE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Remove and discard giblets, and neck from chicken, and lift wing tips up over back and tuck under chicken.
• Sprinkle 3/4 teaspoon salt over chicken, and place chicken, breast side up on rack of roasting pan coated with cooking spray.
• Place rack in pan, and bake 450 degrees for 45 minutes or until a thermometer inserted into meaty part of thighs reaches 165 degrees.
• Remove chicken, and rack from pan and let stand 10 minutes.
• Remove skin from dark meat, and discard.
• Remove seeds from pomegrante, set 1 tablespoon seeds aside.
• Place remaining seeds in a blender, pulse to crush.
• Strain mixture through a sieveover a bowl, to yield 1/4 cup juice, discard solids.
• Place roastin pan over medium heat, add wine to drippings in pan, scraping pan to loosen browned bits.
• Pour mixture into medium saucepan, stir in pomegranate juice, sugar, cinnamon, pepper, and garlic, and bring to a boil.
• Cook 16 minutes or until reduced to 1/3 cup.
• Remove from heat, and stir in lemon juice, and remaining salt.
• Serve sdauce with chicken, and sprinkle with remaining seeds.

MOROCCAN PEACH ROASTED CHICKEN

Steps:

• Preheat the oven to 425 degrees.
• In a glass measuring cup, combine the margarine, honey, rose water, salt and pepper.
• Heat in the microwave until margarine has melted, about 30 seconds. Place chicken in a baking dish and pour the margarine mixture over it.
• Stir to coat the chicken completely.
• Place the dish of chicken into the oven.
• Cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes.
• Reduce the oven temperature to 350 degrees.
• Add the peaches to the dish and sprinkle with sugar.
• Continue to roast until chicken is cooked through, about 20 more minutes.
• Remove chicken pieces to a serving dish and pour the juices from the pan over them.
• Garnish with slivered almonds.