Moroccan Spiced Roast Chicken (Poulet Rôti aux Épices Marocaines)
Poulet Rôti aux Épices Marocaines, or Moroccan Spiced Roast Chicken, is a flavorful and aromatic dish that brings the exotic flavors of Morocco to your table. This recipe combines a blend of warm spices with tender roast chicken, creating a dish that is both comforting and exotic.
Ingredients
- 1 whole chicken, about 4 pounds
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1 lemon, halved
- 1 onion, quartered
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, mix together the olive oil, cumin, coriander, cinnamon, ginger, paprika, turmeric, salt, pepper, and minced garlic to form a spice paste.
- Place the chicken in a roasting pan and rub the spice paste all over the chicken, including under the skin and inside the cavity.
- Stuff the cavity of the chicken with the halved lemon and quartered onion.
- Roast the chicken in the preheated oven for 1 hour, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
- Let the chicken rest for 10 minutes before carving. Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 26g
Supplies
Roasting pan Basting brush
Tools
Meat thermometer Sharp knife
Serving suggestions
Serve the Poulet Rôti aux Épices Marocaines with couscous, roasted vegetables, or a fresh salad for a complete Moroccan-inspired meal.
Tips & tricks
For extra flavor, marinate the chicken with the spice paste overnight in the refrigerator before roasting.
Cost
$15