Moroccan Chicken

Moroccan chicken is normally stewed or braised. My chicken will be roasted in the oven. I have used my own special Moroccan all spice rub which is so aromatic, I have also used half of a lemon to give the chicken a fresh tangy taste. Once roasted the chicken is so tender and so juicy. Try this recipe, and bring some Moroccan flavours into to your home.

Moroccan Chicken

Ingredients

Serves 4

1 large chicken

1 large onion

1 medium red onion

4 garlic cloves

2 spring onions

1/2 lemon

1 teaspoon dried parsley

1 tablespoon chilli sauce

70g butter

Olive oil

1 teaspoon chilli powder

1 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon brown sugar

1 teaspoon garlic powder

1 teaspoon paprika powder

1/2 teaspoon onion powder

1 teaspoon all spice this is my own blend of Moroccan spices

You can use 1/2 teaspoon of cumin with a little nutmeg

Method

1. Clean your chicken and cut the whole chicken in half and set aside.

2. In a clean bowl combined all the spice ingredients and the olive oil and mix together.

3. Now pierce your chicken with a fork all around the whole of the chicken, doing this will allow the spices to penetrate into the chicken, giving the chicken plenty of flavour.

4. Now spread the spice mixture onto the chicken making sure the chicken is fully covered with the spice mixture.

5. In a baking tray line with foil, put the butter in first, the onions, garlic and spring onions. When you roast your onions etc this will caramelise and give even more flavour to your Moroccan chicken.

6. Now put the whole chicken on top, squeeze half of lemon on top of the chicken, cover with foil and leave in the fridge for at least a couple of hours.

7. Oven bake in the oven for about 3 hours at 180c 30 minutes before the end of cooking, take off the top foil and let the chicken brown. Make sure the juices run clear and your chicken is cooked through before serving.

You can serve this chicken with roast potatoes, chips, rice or eat with a salad.

Please visit me again.