Moroccan-Style Roast Chicken with Vegetables

2 Servings
100% would make this recipe for Moroccan-Style Roast Chicken with Vegetables again.

The preparation for this dish is a bit time consuming, but it's not difficult and the results are wonderful. These quantities serve two for the chicken with lots of veggies left over.

1 : 10

0 : 40

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Moroccan-Style Roast Chicken with Vegetables Ingredients

1/4 teaspoon Cardamom seeds	1/4 teaspoon Ground black pepper
3/8 teaspoon Salt	1 small Zucchini cut lengthwise then into 1.5" pieces
1 large clove Garlic	1 large Carrot peeled and cut into 1" pieces
2 tablespoons Honey	3/4 lb Turnip or rutabaga peeled and cut into 1" pieces
2 tablespoons Fresh lemon juice	1 Red bell pepper seeded and cut into 1.5" pieces
1 tablespoon Olive oil	1 lb Butternut squash peeled, seeded and cut into 1.5" chunks
1/2 tablespoon Paprika	1 medium Onion cut lengthwise into 8 wedges
1 teaspoon Ground cumin	1/2 can (14 oz) Diced tomatoes with juice
1/2 teaspoon Ground ginger	1/4 cup Chicken broth
1/4 teaspoon Ground cinnamon	1/2 of a 1 - 1 1/4 lb Chicken
1/8 teaspoon Cayenne

Instructions for Moroccan-Style Roast Chicken with Vegetables

Preheat oven to 425F.

Grind the cardamon seeds with the salt. Crush garlic into the mixture and mash to a paste. Whisk in honey, lemon juice, oil, remaining spices, and pepper.

Put all vegetables (except zucchini) in an oiled roasting pan or shallow casserole, add half the spice mixture and toss until well coated. Add tomatoes and broth and stir. Coat chicken with remaining spice mixture and arrange breast side up on top of the vegetables in the pan.

Cover pan and roast in the oven for 40 minutes. Uncover and add zucchini. Leave the cover off and roast for another 20 minutes.

Sprinkle with chopped parsley, cilantro and mint if desired. Serve with rice or couscous.

Main Ingredient: ChickenCuisine: Morrocan

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for flavor and categorization

I think the wateriness is due to the zucchini. I've made it once without and it wasn't nearly as much of a problem. I think next time I might salt the zucchini and let it drain for a while before I add it. I might also leave the juice from the tomatoes out.

susanjm
on Dec 11 2005 11:49AM

Really terrific flavor, and the aroma it gave off during the hour-long cooking process was half the benefit of this great recipe. Mother in law really enjoyed it, served with couscous-with-golden-raisins-and-cinnamon, and a nice California Pinot Noir. Made a really great meal that I'm sure to try again. (Only self-comment for next time is to try to find some way to thicken the sauce once it's finished. The broth and tomatoes thinned the sauce out to more of a broth than I wanted on this particular occasion, but don't let that keep you from trying it -- it's delicious!)