Recipe: Moroccan Spiced Roast Chicken
When we were in Melbourne, a friend cooked this for dinner and I really enjoyed it. I have always wanted to try it. I am glad she is kind enough to share her recipe. That was 5 months ago. This quarantine has given me enough time to experiment on a lot of recipe taht I have in my backlog.
I am amazed at how the marinade seeped through the chicken's flesh, and surprisingly happy at how soft and tasty the chicken was. I enjoyed making it as much as everyone in my household enjoyed eating it. Try it!
Moroccan Spiced Chicken
Ingredients:
2 or 3 tsp of chicken (depending on how big or think or chicken is)
3 or 4 gloves of garlic, crushed
Spring onion leaves, folded
Lemongrass, folded
Bay leaves
Olive oil
2 or 3 pcs White onions
Whole garlic
Moroccan Seasoning
Materials:
Oven with rotisserie or roasting tin with grill rack
Baking paper (optional)
Procedure:
1. Wash and pat dry the chicken before stuffing.
2. Stuff the chicken with:
2 or 3 tsp of chicken (depending on how big or think or chicken is)
3 or 4 gloves of garlic, crushed
Sprint onion leaves, folded
Lemongrass, folded
Bay leaves
3. Make sure to close the chicken's opening using toothpick.
4. Score the chicken with a fork. On each side, coat the chicken with: olive oil placed in spoon. Pour then use back of spoon to spread. Sprinkle salt. Sprinkle Moroccan seasoning, generously.
5. When done, clip the wings using toothpick so that it won't fall during rotisserie.
6. Line the pan with baking paper. (Optional)
7. In the plan, placed chopped onions coated with olive oil. Put garlic. Make sure to position it so that it catches the chicken drips. Once cooking starts, check if the onions and garlic are browned. Get them before it charrs. This is your side dish.
Cooking time and temperature: 1.5hrs or 2hrs. 200C for the first hour. 180C for the next 30mins to 1hr.
If you have an electric oven, use Fan with Grill. It looks like this:
Use rotisserie. If none, use the roasting tin with grill rack.
If using roasting tin with grill rack, breast side down for the first 30mins. Breast first so it won't dry out. Use the fork to invert the chicken.
