What could be better than a perfectly roasted chicken imbued with fantastically aromatic spices from Morocco? This is a simple and easy roast that will take your taste buds on a magical journey.
- 1 whole chicken – buy the best quality you can afford
- 1 1/2 tsp cinnamon
- 2 tsp ground coriander
- 2 tsp ground ginger
- 1 tsp cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 preserved lemon, or 5cm lemon peel, chopped fine
- 1/4 cup olive oil, plus extra for cooking
- 2 medium pieces red onions, peeled and sliced
- 4 carrots, peeled and cut lengthways
- 1 1/2 cups chicken or vegetable stock
- 1 tbsp honey
- couscous, to serve
- Preheat oven to 200°C. Prepare the chicken by patting it dry inside and out, removing any excess fat from the cavity opening and tail end.
- Make a spice paste by combining all the dry spices and seasoning, preserved lemon or lemon peel, and olive oil, then mix to a paste.
- Ease the skin of each breast away from the flesh, without tearing it, and smear 1 tbsp of the spice mix under the skin.
- Rub the remaining paste all over the skin and inside the main cavity.
- Secure the legs together with either string, toothpicks or skewers to aid even cooking.
- Scatter the sliced red onions and carrots with a splash of olive oil into a roasting dish, then place the chicken on top.
- Pour the stock around the chicken, then cover and cook for 1 hour.
- Remove the cover and reduce the oven temperature to 180°C.
- Add the honey to the pan juices, then cook for a further 20-30 minutes or until the chicken is cooked through and a dark golden colour on top.
- Baste the chicken thoroughly with the juices, then serve on a bed of couscous with the roasting pan juices drizzled over it.