Harvey's Moroccan Roast Chicken
Dry Spice Mix:
Preheat oven to 350 degrees F (175 degrees C).Advertisement
For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.
For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.
Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving.
When I make the spice mix, I quadruple the ingredients listed above and store the remaining 3 tablespoons in an airtight container for 3 more chickens. With a larger batch, you can use whole spices: whole cloves, peppercorns, fennel seeds, coriander seeds and cumin seeds and grind to a fine powder in a spice grinder. Saves work for the next time you make this spicy chicken!
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.