Clay's Kitchen : Moroccan Recipes

Moroccan Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Roasted Moroccan Spiced Chicken

3 ½ pounds chicken
½ teaspoon pepper, fresh grind
4 garlic cloves
¼ teaspoon cinnamon
1 lemon, halved
¼ teaspoon cayenne pepper
½ teaspoon cumin, ground
½ teaspoon salt
½ Teaspoon coriander, ground
3 Tablespoon olive oil
½ Teaspoon paprika

Preheat oven to 400°F. Pat chicken dry. 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...


Search for Recipes, Search using Google, or Return to Cookbook Index