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
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
- 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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