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Delicious recipe for Moroccan Roast Chicken with Vegetables. Enjoy Moroccan cooking and learn how to make the best Moroccan Roast Chicken with Vegetables dish. This Roast chicken recipe consists of cardamon, salt, garlic, honey, lemon juice, olive oil, paprika, cumin ginger, cinnamon, Cayenne, black pepper, Zucchini, carrot, Turnip, Red bell pepper, Butternut squash, onion, tomatoes, and chicken.
The preparation for this dish is a bit time consuming, but it's not difficult and the results are wonderful. These quantities serve two for the chicken with lots of veggies left over.
Servings: 2 Servings
Ingredients 1/4 teaspoon
Cardamom seeds
3/8 teaspoon
Salt 1 large clove
Garlic 2 tablespoons
Honey 2 tablespoons Fresh
lemon juice 1 tablespoon
Olive oil 1/2 tablespoon
Paprika 1 teaspoon Ground
cumin 1/2 teaspoon Ground ginger
1/4 teaspoon Ground
cinnamon 1/8 teaspoon Cayenne
1/4 teaspoon Ground black
pepper 1 small Zucchini cut lengthwise then into 1.5" pieces
1 large Carrot peeled and cut into 1" pieces
3/4 lb Turnip or rutabaga peeled and cut into 1" pieces
1 Red bell pepper seeded and cut into 1.5" pieces
1 lb Butternut squash peeled, seeded and cut into 1.5" chunks
1 medium
Onion cut lengthwise into 8 wedges
1/2 can (14 oz) Diced
tomatoes with juice
1/4 cup Chicken broth
1/2 of a 1 - 1 1/4 lb Chicken
Preparation- Preheat oven to 425F.
- Grind the cardamon seeds with the salt. Crush garlic into the mixture and mash to a paste. Whisk in honey, lemon juice, oil, remaining spices, and pepper.
- Put all vegetables (except zucchini) in an oiled roasting pan or shallow casserole, add half the spice mixture and toss until well coated. Add tomatoes and broth and stir. Coat chicken with remaining spice mixture and arrange breast side up on top of the vegetables in the pan.
- Cover pan and roast in the oven for 40 minutes. Uncover and add zucchini. Leave the cover off and roast for another 20 minutes.
- Sprinkle with chopped parsley, cilantro and mint if desired. Serve with rice or couscous.
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