Moroccan-Style Roast Chicken with Vegetables
Recipes » Main Dish » Poultry - Chicken
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.
"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!)" - stevemurYield: 2 Servings Ready in 1 hours, 40 minutes
Cuisine: MorrocanMain Ingredient: Chicken
100% would make again (reviews)
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Notes Moroccan-Style Roast Chicken with Vegetables Preparation
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.
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Moroccan-Style Roast Chicken with Vegetables Reviews
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Absolutely delicious, the aroma wafting through the house was heavenly
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My life is now complete. So good and easy to make. The spices make my brain happy too. Rather euphoric. Thank you! I didn't have zucchini or turnips so I used celery and white sweet potatoes. Didn't need rice.
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Wine match - Italian white, Falaghina dei Campi Flegrei
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I tried making this dish today and it was excellent! I added black olives, but that was me. Highly recommended!!
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This meal has become a favorite in my home. It is easy to make and it tastes and smells wonderful. Not to mention it's pretty healthy also. Thanks for the excellent recipe
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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.
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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!)
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[I made edits to this recipe.]
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[I made edits to this recipe.]
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[I posted this recipe.] |
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