My intention was to blog this recipe last week, to accompany my flat bread post, but life has just run away with me; so apologies for the delay but hopefully it will be worth the wait!
I LOVE roast chicken, and despite what you might think, they are not just for eating at the Sunday dinner table with some crispy spuds and gravy, just check out my previous blog posts for further evidence of this;
- Jerk roast chicken with chilli, rum and pineapple sauce
- Roast chicken & goats cheese salad with anchovy-free Caesar dressing
- Picnic sandwiches
- Ultimate Italian roast chicken salad
- Spanish roast chicken stuffed with chorizo and butterbeans
- Red Thai roasted chicken
And because nobody can eat too much roast chicken, I am now sharing this delicious Moroccan recipe with you (which honestly has to be my new fave)! It is quite possibly one of the juiciest and most delicious dishes out there and if you throw some homemade flat breads into the mix then you have yourself some exciting mouthfuls of food coming your way!
For the chicken
- 1 x 4 pound chicken
- ½ red onion
- ½ lemon
- ¼ orange
- 75g salted butter
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- ¼ tsp ground cinnamon
- Salt and pepper
- 2 red onions – peeled and halved
- 4 garlic gloves, peeled.
- 1 red pepper – de-seeded and cut into 8
- 200ml chicken stock
- 1 tbsp cream cheese
For the salad
- 1 large carrot – peeled and grated
- 1 shallot – peeled and finely chopped
- 1 small garlic clove – peeled and finely chopped
- Small handful raisins
- Handful fresh coriander – finely chopped
- Spring mint – finely chopped
- 300g tin chick peas – drained and washed
For the salad dressing
- Juice ½ lemon
- Juice ¼ orange
- 1 tsp honey
- Splash extra virgin olive oil
- 1 tsp white wine vinegar
- 4 flatbreads/wraps (check out my recipe for a delicious homemade version)
Preheat the oven to 180’C
Stuff the ½ red onion, ½ lemon and ¼ orange inside the chicken carcass.
In a bowl, mix together the butter, spices and the salt and pepper until well combined.
Using a sharp knife, make a small slit at the top of each breast and legs and rub half the butter into these holes and down under the skin.
Rub the remaining butter all over the skin of the chicken.
In an oven proof dish, lay out the red onion halves, garlic cloves and red pepper.
Place the chicken on top and add half a cup of water, then cover with foil.
Roast for 1 hour and then remove the foil.
Turn up the oven to 200’C
Using a large spoon, scoop up some of the juices and pour over the chicken.
Return the chicken to the oven for 35 minutes, giving it a baste half way through.
Once the chicken is cooked, remove from the oven, and the pan and cover and rest for 10 minutes before slicing.
Tip the juices (and the veg) from the oven dish into a saucepan and add the stock.
Blend the mixture until smooth and then return to a low heat.
Stir in the cream cheese and leave to simmer gently until ready to serve.
While you’re chicken is cooking, make the salad by simply tossing the ingredients together in a large bowl.
In another bowl or a jar, whisk or shake the ingredients for the dressing.
Drizzle this over the salad and mix it together well with your hands.
Set aside until you’re ready to serve.
Once the chicken has rested, carve and plate up with the salad and flatbreads
Drizzle over the sauce and enjoy!