Harvey's Moroccan Roast Chicken Recipe

Name: Harvey's Moroccan Roast Chicken
Prep time: 20 min
Cook time: 120 min
Total time: 150 min
Ingredients: 0.125 teaspoon ground cloves; 0.25 teaspoon ground black pepper; 0.375 teaspoon fennel seed, ground; 0.75 teaspoon sesame seeds, ground; 0.125 teaspoon ground coriander; 0.125 teaspoon ground cumin; 0.125 teaspoon ground allspice; 0.25 teaspoon ground nutmeg; 0.75 teaspoon ground ginger; 0.125 teaspoon ground cardamom; 2 tablespoons Hungarian paprika; 0.25 cup fresh lemon juice; 1 tablespoon salt; 3 tablespoons chopped fresh mint; 1 teaspoon ground black pepper; 2 cloves garlic, peeled and crushed; 3 tablespoons olive oil; 1 pound small red potatoes, quartered; 2 cups baby carrots; 2 small lemons; 1 (4 pound) roasting chicken, rinsed and patted dry

Cook Time: 120 minutes

This flavorful dish is a perfect balance of aromatic spices and tender roasted chicken, served with crispy potatoes and sweet baby carrots. Ideal for a cozy family dinner!

Ingredients

This recipe yields 4 servings. The ingredient amounts are automatically adjusted based on your preferences, but the cooking time and steps remain the same. Please note that not all recipes scale perfectly.

Dry Spice Mix:

1 teaspoon ground cloves
teaspoon ground black pepper
teaspoon fennel seed, ground
teaspoon sesame seeds, ground
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground allspice
teaspoon ground nutmeg
teaspoon ground ginger
1 teaspoon ground cardamom

Spice Paste:

2 tablespoons Hungarian paprika
cup fresh lemon juice
1 tablespoon salt
3 tablespoons chopped fresh mint
1 teaspoon ground black pepper
2 cloves garlic, peeled and crushed
3 tablespoons olive oil
1 pound small red potatoes, quartered
2 cups baby carrots
2 small lemons
1 (4-pound) roasting chicken, rinsed and patted dry

Directions

Step 1: Preheat your oven to 350F (175C).

Step 2: Prepare the dry spice mix. In a small bowl, combine ground cloves, black pepper, fennel seed, sesame seeds, coriander, cumin, allspice, nutmeg, ginger, and cardamom. Stir well and set aside.

Step 3: Make the spice paste. In a blender, combine the paprika, fresh lemon juice, the spice mix from Step 2, salt, chopped mint, black pepper, and crushed garlic cloves. Add 2 tablespoons of olive oil and blend until the ingredients are well mixed, about 6-8 pulses. If the mixture is too thick, gradually add the remaining olive oil until a smooth paste forms.

Step 4: Arrange the quartered potatoes and baby carrots in a large roasting pan, spreading them out evenly.

Step 5: Rub about of the spice paste inside the cavity of the chicken. Then, rub the remaining paste all over the chicken, including the underside and skin. This will help ensure every part of the chicken is full of flavor.

Step 6: Pierce both lemons all over with a fork, then place them inside the chicken cavity.

Step 7: Place the seasoned chicken directly on top of the carrots and potatoes in the roasting pan. Tent the chicken loosely with aluminum foil.

Step 8: Roast the chicken for about 2 hours, or until the thickest part of the thigh reaches 180F (80C) and the juices run clear. Check the chicken after 1.5 hours, basting if needed.

Step 9: Once done, remove the chicken from the oven and let it rest for about 10 minutes before carving and serving.

Nutrition Facts (per serving)

Calories: 789
Total Fat: 45g (58% Daily Value)
Saturated Fat: 11g (56% Daily Value)
Cholesterol: 194mg (65% Daily Value)
Sodium: 1993mg (87% Daily Value)
Total Carbohydrate: 33g (12% Daily Value)
Dietary Fiber: 7g (26% Daily Value)
Total Sugars: 5g
Protein: 65g (130% Daily Value)
Vitamin C: 63mg (70% Daily Value)
Calcium: 120mg (9% Daily Value)
Iron: 6mg (31% Daily Value)
Potassium: 1348mg (29% Daily Value)

Note: For convenience, you can make extra spice mix and store it in an airtight for future use. If using whole spices, grind them yourself to save time next time you prepare this dish!

Harvey's Moroccan Roast Chicken

Origin and History

The Moroccan roast chicken recipe is a vibrant dish inspired by the aromatic flavors of Morocco. Moroccan cuisine is known for its complex and layered spices, blending sweet, savory, and spicy elements. This particular dish reflects the culinary traditions of the region, where spices such as cumin, coriander, cinnamon, and saffron are staples. The use of fresh mint and lemon adds a refreshing twist to the roast, combining the earthy warmth of the spices with the zesty brightness of citrus. The combination of these ingredients is a nod to the Moroccan habit of using both spices and herbs in their cooking, balancing the richness of meats with fresh and fragrant accents.

Regional Variations

While Moroccan cuisine itself varies from region to region, certain spices are universally beloved. In northern Morocco, you'll find an emphasis on the use of olives and citrus fruits, while the southern regions may incorporate more spices and preserved ingredients. The use of mint in this recipe is common across Moroccan cooking, particularly in their famous mint tea. In addition, the slow-roasting method is typical of many traditional Moroccan dishes, which are designed to allow the flavors to meld and intensify over time. The inclusion of vegetables like carrots and potatoes under the chicken is a practical approach to absorbing the flavors of the meat and spices.

How It Differs from Similar Dishes

While roasted chicken is a common dish around the world, Harvey's Moroccan Roast Chicken stands out due to its distinctive spice blend. Unlike the more typical rosemary and thyme-roasted chickens of Western cuisine, this recipe features a rich combination of aromatic spices like ginger, cinnamon, and cumin. Additionally, the method of roasting the chicken under a foil tent ensures that it stays juicy and tender, while the vegetables underneath absorb all the flavorful juices. Many other roast chicken recipes use simple herb-based rubs or marinades, but this Moroccan-style roast offers a much more intricate and exotic flavor profile.

Where Its Served

This Moroccan roast chicken is often served in homes for family gatherings or special occasions, particularly during celebratory meals such as festivals or weddings. In Morocco, it is not uncommon to see large platters of roasted chicken served alongside couscous, salads, or flatbreads. Its hearty and flavorful nature makes it ideal for a communal dining experience. Internationally, the dish has become a popular choice in Middle Eastern and North African restaurants, often paired with dishes like couscous or roasted vegetables to complement its bold flavors.

Interesting Facts

The spice mix used in this recipe is reminiscent of Ras El Hanout, a famous Moroccan spice blend that can contain up to 30 different spices. While this recipe simplifies the blend, it still captures the essence of Moroccan flavors.
The slow roasting technique ensures that the chicken is incredibly juicy, with the lemon placed inside the cavity providing an additional burst of citrusy flavor.
Moroccan cuisine is known for its 'sweet and savory' combinations. Ingredients like dried fruits, honey, and nuts often complement meats, adding layers of complexity to traditional dishes.
Mint, one of the key ingredients in this recipe, is not just for flavorit also helps to aid digestion, a characteristic that is prized in Moroccan cooking, especially in heavier, spiced meals.

FAQ about Harvey's Moroccan Roast Chicken Recipe

Leftover roast chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. To keep it moist, consider storing the chicken with some of its drippings or juice. You can also freeze leftover chicken for up to 3 months. When reheating, make sure it is heated to an internal temperature of 165°F (74°C).

Yes, you can prepare the spice mix ahead of time. Simply mix all the dry spices and store the blend in an airtight container. It will stay fresh for up to 6 months if kept in a cool, dry place. You can also grind whole spices for a more aromatic flavor.

You can use a different type of chicken, such as chicken thighs or breasts, but the cooking time may vary. If using smaller pieces like thighs or breasts, reduce the cooking time and check the internal temperature to ensure it reaches 165°F (74°C).

Yes, you can skip the fennel seeds if you don't have them. The recipe will still taste great without them. You could replace them with a bit of extra coriander or cumin for a different flavor profile.

The chicken is done when the thickest part of the thigh reaches 180°F (80°C) and the juices run clear. You can also check the internal temperature with a meat thermometer to ensure it has reached 165°F (74°C) in the breast and 180°F (80°C) in the thigh.

Yes, you can add other vegetables like onions, bell peppers, or zucchini to the roasting pan. Just make sure the vegetables are cut into similar-sized pieces to ensure even cooking. If you add vegetables that release a lot of moisture (like tomatoes), you may want to adjust the cooking time accordingly.

If the chicken skin isn't crispy, try increasing the oven temperature to 400°F (200°C) for the last 15-20 minutes of roasting. You can also remove the foil tent towards the end of cooking to allow the skin to brown and crisp up.

Yes, you can substitute olive oil with other oils like vegetable oil, canola oil, or avocado oil. However, olive oil adds a distinct flavor that complements the spices well, so the taste may vary slightly depending on the oil you use.

Yes, this recipe is great for meal prep! The roasted chicken and vegetables can be stored in individual meal prep containers and kept in the refrigerator for up to 3-4 days. Reheat in the microwave or oven for a quick and easy meal.

Yes, you can use dried mint in place of fresh mint, but use about half the amount called for in the recipe. Dried mint has a stronger flavor than fresh mint, so adjust the quantity to your taste.

Comments

Christopher Torres

09/06/2023 09:21:01 AM

This recipe has a delightful exotic flavor, thanks to the spices used, and it's incredibly easy to prepare.

Joyce Jones

12/26/2024 07:32:27 PM

Overall, I thought the dish was really good! I would rate it around 4.5 stars, if I could. The only issue I encountered was that the chicken didn't release enough juice to fully cook the vegetables. As a result, the carrots remained a bit too firm and dry after 2 hours of cooking. On the bright side, the chicken itself was very juicy. For next time, I plan to add a bit of broth to the bottom of the dish and incorporate some of the rub into it. I opted for dry mint flakes and regular paprika, but spiced things up with a touch of red pepper. I also decided to be a bit more liberal with the spices compared to the recipe's suggestions, which led to a wonderfully intricate and delicious flavor profile.

Christine Wilson

08/15/2023 03:59:05 AM

I prepared this dish for guests who had to cancel last minute due to a family emergency. I had already seasoned the meat before storing it in the fridge. Two days later, when they were able to join us, the dish was still as delicious as ever! Now, I always prep it in advance to achieve that amazing flavor.

Frank Clark

10/31/2024 02:55:12 AM

Tried this recipe on a whim and it exceeded all expectations! Even though we were missing cardamom, the dish still turned out incredibly flavorful. The preparation was definitely worth it. We followed the suggestion to add potatoes, carrots, and mushrooms, and the seasoning complemented them perfectly as well.

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Harvey's Moroccan Roast Chicken Recipe