Moroccan-Style Roast Chicken with Vegetables
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!)" - stevemur
Yield: 2 Servings Ready in 1 hours, 40 minutes
380 people trying soon
Verified by stevemur
|1/4 teaspoonCardamom seeds|
|1 large cloveGarlic|
|2 tablespoonsFresh Lemon Juice|
|1 tablespoonolive oil|
|1 teaspoonGround cumin|
|1/2 teaspoonGround ginger|
|1/4 teaspoonGround cinnamon|
|1/4 teaspoonBlack Pepper; ground|
|1 smallZucchini; cut lengthwise then into 1.5" pieces|
|1 largeCarrot; peeled and cut into 1" pieces|
|3/4 lbTurnip or rutabaga; peeled and cut into 1" pieces|
|1 Red bell pepper; seeded and cut into 1.5" pieces|
|1 lbButternut squash; peeled, seeded and cut into 1.5" chunks|
|1 mediumOnion; cut lengthwise into 8 wedges|
|1/2 28-oz canDiced tomatoes; with juice|
|1/4 cupChicken broth|
|1/2 1 - 1 1/4 lbChicken|
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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