Moroccanroastedchicken Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
• While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.

Steps:

• Position rack in bottom third of oven; preheat to 400°F. Whisk butter, honey, cinnamon, and turmeric in small bowl. Season with salt and pepper. Transfer 1/4 cup honey butter to small bowl; reserve.
• Place chicken on rack in roasting pan. Brush with some of remaining honey butter; sprinkle with salt and pepper. Roast chicken until thermometer inserted into thickest part of thigh registers 165°F to 170°F, brushing occasionally with honey butter and covering loosely with foil if browning too quickly, about 1 hour 10 minutes. Transfer to platter. Serve with reserved honey butter.

Steps:

• Season 4 boneless, skinless chicken breasts. Heat 2 tbsp olive oil in a flameproof dish, then brown the chicken on all sides. Remove the chicken to a plate.
• Whizz 1 chopped onion, 100g tomatoes, 100g chopped ginger and 3 garlic cloves into a rough paste.
• Fry 1 sliced onion in 1 tbsp olive oil in the dish until softened, then add 1 tsp turmeric, 1 tbsp cumin, 1 tbsp coriander and 1 tbsp cinnamon and fry for 1 min more until fragrant. Add the paste and fry for another few mins to soften.
• Return the chicken to the dish with 1 large butternut squash, cut into big chunks, 600ml chicken stock, 2 tbsp brown sugar and 2 tbsp red wine vinegar.
• Bring to a simmer, then cook for 30 mins until the chicken is cooked through.
• Lift the chicken out and stir in 100g dried cherries, then continue simmering the sauce to thicken while you shred the chicken into bite-sized chunks. Stir the chicken back into the sauce and season.
• Mix 1 finely chopped small red onion, the zest of 1 lemon, a handful of mint leaves and 100g crumbled feta cheese. Scatter over the dish, then serve with couscous and natural yogurt.

Steps:

• Season the chicken with pepper and cumin powder to taste.
• On a medium-low heat, cook the chicken in some oil with the onion for 3 to 4 minutes stirring and turning occasionally.
• Add the cherry tomatoes, the water, the chickpeas, the harissa paste, the honey and the courgette.
• Simmer for 15 minutes, stirring occasionally until the sauce slightly thickens.
• Enjoy!

Steps:

• Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
• Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
• Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.
• 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. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.
• Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
• Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving.

Steps:

• Position rack in bottom third of oven; preheat to 400°F
• Whisk butter, honey, cinnamon, and turmeric in small bowl.
• Season with salt and pepper.
• Transfer 1/4 cup honey butter to small bowl; reserve.
• Place chicken on rack in roasting pan.
• Brush with some of remaining honey butter; sprinkle with salt and pepper.
• Roast chicken until thermometer inserted into thickest part of thigh registers 165°F to 170°F, brushing occasionally with honey butter and covering loosely with foil if browning too quickly, about 1 hour 10 minutes.
• Transfer to platter. Serve with reserved honey butter.

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.

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.

Steps:

• Spatchcock the chickens - see tip, below, or ask your butcher to do it for you. Put the olive oil, coriander, sumac, cumin, fennel, chilli, garlic, lemon zest and juice, pomegranate molasses and some ground black pepper into a food processor or blender, and whizz to a paste. Divide between 2 large food bags, add a chicken to each, then squeeze out the air and seal before giving everything a good squelch to coat thoroughly. Marinate for 24-48 hrs in the fridge, turning and squishing every so often.
• Fire up a barbecue and let the flames die down, or heat oven to 220C/200C fan/gas 7. Lift the chicken out of the bags and season well with salt. Barbecue or roast the chicken for 25-30 mins on each side until crisp and cooked through. Set aside on a platter, loosely cover with foil, to rest while you do the apricots. If you roasted rather than barbecued, keep the tin juices warm for serving.
• Put the apricots in a small, snug roasting tin. Whisk the preserved lemon, honey, orange blossom and vinegar with some seasoning. Pour over the apricots and roast, or sit on the barbecue, for 20 mins until soft.
• Serve the chicken with any cooking juices, the apricots and saffron yogurt.

Steps:

• So that everything is ready at the same time, start the couscous while the chicken is simmering; then keep the couscous covered until ready to serve.
• In a large (10-inch) skillet, heat oil over medium-low heat. Add garlic; cook until starting to soften, about 1 minute. Stir in tomatoes, ginger, teaspoon salt, 1/4 teaspoon pepper, half the cilantro, and 2 tablespoons water.
• Bring to a boil; reduce to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated but is still somewhat saucy, 6 to 8 minutes.
• Stir in honey; add chicken and zucchini. Return to a simmer; cover. Cook, turning once, until chicken is cooked through and zucchini is tender, about 10 minutes. Stir in remaining cilantro. Serve over couscous.

Steps:

• Preheat oven to 375 degrees. In a large bowl, combine carrots, chickpeas, onion, raisins, ginger, garlic, thyme, lemon zest, and olive oil; toss to coat.
• In a separate large bowl, stir together 2 teaspoons salt, 1 teaspoon pepper, coriander, cumin, and cinnamon. Add chicken legs, and toss to coat.
• Have ready four 12-by-17-inch sheets of parchment. Lay a sheet of the parchment paper on a work surface. Place 1/4 vegetable mixture in center of sheet; season with salt and pepper. Drizzle 2 tablespoons chicken stock over vegetables. Center 2 chicken legs over vegetables.
• To seal packet, bring edges of parchment together, and make a 1-inch fold, and crease. Make another 1/2-inch fold in the same direction, and crease to form a seam. Working with the edges of a short end, fold in towards center to meet, creating a triangle (as if wrapping a gift). Fold point under a few times, and press to seal; repeat with other side. Repeat with remaining ingredients and remaining 3 sheets of parchment.
• Transfer packets to a baking sheet. Bake until chicken is cooked through and vegetables are tender, about 1 hour 15 minutes. To serve, carefully cut open each packet with kitchen shears. Remove chicken and vegetables, and serve over couscous.