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Roasted Moroccan Chicken with Spices
Aromatic, juicy roasted chicken infused with classic Moroccan spices — cumin, paprika, turmeric, and cinnamon. A stunning Shabbat dinner centerpiece.
110 min
20 prep + 90 cook
6 servings
Chef David Levy
Instructions
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1
Preheat oven to 425°F.
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2
Mix together olive oil, garlic, smoked paprika, cumin, turmeric, cinnamon, salt, and pepper to make the spice paste.
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3
Loosen the skin of the chicken and rub spice paste under and over the skin.
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4
Stuff the cavity with lemon halves and fresh herbs.
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5
Place chicken in roasting pan, scatter onion and potatoes around it.
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6
Roast for 1 hour 15 minutes, basting every 30 minutes.
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7
Check that juices run clear, then rest 15 minutes before carving.
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8
Garnish with fresh cilantro and lemon wedges.
Ingredients
For 6 servings
- 1 whole chicken (3.5-4 lbs)
- 3 tablespoons Gefen Olive Oil
- 4 cloves garlic, minced
- 1 tablespoon Pereg Smoked Paprika
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1 lemon, halved
- Fresh cilantro and parsley
- 2 onions, quartered
- 4 potatoes, quartered
- Salt and pepper to taste
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