637- Roast Chicken / دجاج محمر

Jan 25, 2018 | Poultry

Prep time :

Cook time :

40 minutes

Serves :

4 to 7 servings

Complexity :


Ingredients :

1 medium sized chicken

Chicken Marinade Ingredients
1 large onion
4 garlic cloves
A little bunch of parsley
1/4 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons mustard
2 tablespoons olive oil
Juice of 1/2 lemon

Salad Ingredients
1 medium cucumber
2 medium tomatoes
Salt and pepper, to taste
Fresh lemon juice

Directions :

1- Preheat your oven to 200°C / 400°F.
2- Place the onion, garlic cloves, and parsley in a food processor. Mix until you get a smooth paste and place in a bowl.
3- Add to the onion mixture the spices (ground turmeric, ground ginger, salt, and pepper), mustard, olive oil, and lemon juice. Mix well.
4- Wash the chicken with water and rub it with half a lemon to reduce the raw chicken taste then wash again with water. Cut the chicken into 4 chunks (2 leg parts and 2 breast and wing parts).
5- Place the chicken on a baking pan, pour the marinade on the chicken, and rub well until every chicken piece is fully coated. Using a knife, poke the chicken for the marinade to get absorbed within the meat.
6- Place the baking pan in the preheated oven and bake for 40 minutes or until the chicken is done and has a beautiful deep golden color.
7- To make the salad, slice the cucumber and tomatoes and place them in a bowl. Set aside and right before serving, season the salad by adding salt, pepper, olive oil, and lemon juice to your taste.
8- Check the chicken at mid-point of cooking time, and if the chicken looks dry, add some water in the baking pan and continue baking.
9- Once the chicken is done, serve immediately with the salad on the side. Enjoy!


 * If you’d like to watch a Dada (traditional Moroccan cook) make this dish, check out this video: https://flavorsofmorocco.teachable.com/p/moroccan-roast-chicken
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