Roast chicken is a staple in our home, but herb-roasted chicken – as delicious as it is – can become dull from week to week. The recipe for this chicken is my interpretation of the classic roast chicken frequently served in Morocco with lacto-fermented lemons and olives. I spent quite a while in Morrocco doing volunteer work and developed a love of the nation’s cuisine. Serve Moroccan-spiced Roast Chicken with Morrocan Preserved Lemons.
Don’t forget to save the bones for making a micronutrient-rich bone broth.
morrocan-spiced roast chicken
By January 4, 2009Published:
Roast chicken is a staple in our home, but herb-roasted chicken - as delicious as it is - can become dull from week to week. The …
- 1 Pastured Roasting Chicken
- 2 Tablespoons Unrefined Extra Virgin Olive Oil
- 1 Organic Lemon, Quartered
- 1 Tablespoon Powdered Turmeric
- Pinch of Cayenne
- 1 1-inch Knob Ginger, Peeled & Grated
- 3 Cloves Garlic, Minced
- ¼ Teaspoon Cumin
- 1 Tablespoon Rose Water
- Sea Salt and Black Pepper to Taste
- First, preheat the oven to 300 ° F.
- Next, rinse and pat dry the chicken. Set it aside while you prepare the spice rub.
- Pour olive oil into a mortar or bowl and add the garlic and ginger. Pound the garlic and ginger with a pestle or the back of a spoon–but don’t worry about creating a perfect paste. Add the remaining spices and rose water, continuing to pound the mixture into a chunky paste. Next, squeeze each lemon quarter into the paste and mix the juice in. Reserve the rinds.
- Massage the paste into the skin of the chicken. When the paste has been entirely used and the chicken is fully prepared, stuff the chicken with the reserved lemon rinds.
- Roast the chicken at 300 ° F for approximately 2 hrs and then turn up the heat in the oven to 425 ° F. Continue to cook until the chicken is golden-brown and the juice runs clear.