Moroccan Roast Chicken with Apricots Recipe
Moroccan Roast Chicken with Apricots Recipe is a mixture of spicy, sweet and sour taste all together at the same time. A lip smacking chicken roast made moroccan style is great t be eaten as is or even along with some couscous or quinoa for a complete meal.
The secret to making tender roast chicken is the spice blend that goes in marinating the chicken along with basting the chicken at regular intervals while baking to keep it moist.
This Moroccan spiced roast chicken is a mixture of spice, sweet and sour taste all together at the same time.
To speed the roasting time, you can use spatchcock cut chicken(whole chicken cut into a butterfly shape which makes it rest flat on the surface.
Moroccan spices is one of the most delicious spices and the chicken roasted with Moroccan spice tastes delicious. Harissa is one of the most important sauce to be used.
The mixture of spice powder along with harissa gives a unique and bold flavour to the chicken. When you have guests home, Moroccan roast chicken is something that you can try to impress your guests.
Serve Moroccan Roast Chicken with Apricots along with Herbed Butter Garlic Quinoa Recipe for a weekday night dinner.
If you like this recipe, you can also try other Moroccan recipes such as
20 M
120 M
140 M
4-5 Servings
Ingredients
- 500 grams Chicken
- 2 tablespoons Butter (unsalted)
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Cinnamon Powder (Dalchini)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin powder (Jeera)
- 2 tablespoon Paprika powder
- 1 tablespoon Red Chilli powder
- 1 tablespoon Sumac , (Moroccan spice mix)
- 2 tablespoon Harissa paste
- Salt , to taste
- Black pepper powder , to taste
- Mixed vegetables , as required like onions, garlic, potatoes, carrots, leeks cut into chunks (garlic left whole)
- 15 Apricots
- 1 tablespoon Honey
How to make Moroccan Roast Chicken with Apricots Recipe
To begin making the Moroccan Roast Chicken with Apricots recipe, first tie the legs of the chicken together with wax free thread. Place the chicken on baking tray with breast side up. Pat dry the chicken.
In a bowl add olive oil, cinnamon powder, coriander powder, cumin powder, paprika powder, red chilli powder, sumac, harissa paste, salt, pepper apricots, honey, whisk together. Rub this spice mix all over the chicken, under the breast, behind on it back evenly.
Into the same bowl you mixed the spices, add all the vegetables. Add a few drops of olive oil, toss it together and place these vegetables some inside the chicken and some on the outside next to chicken.
Preheat oven to 180 degree centigrade. Roast the chicken in oven for about 30 minutes. In between keep brushing melted butter over the chicken, also bast the chicken (the juices and olive oil that flows down into the baking tray pour it back over the chicken).
Do this atleast 3 to 4 times in between the roasting time. Using tongs turn the chicken breast side facing down and roast for about 15 minutes. Remember to brush butter and bast the chicken at regular intervals. We want to see the skin turn brown.
In a bowl add honey and apricots, coat the apricots well in honey. Next turn back the chicken with breast side facing up using tongs. Pour few tablespoon water and place the honey coated apricots over and inside the chicken.
Roast for another 15 minutes. We know the chicken is roasted well when the thermometer inserted into the chicken thighs reads about 180 degree centigrade.
Remove from oven and cut the chicken into pieces and serve hot.
Serve Moroccan Roast Chicken with Apricots along with Herbed Butter Garlic Quinoa Recipe for a weekday night dinner.
