Moroccan Roast Chicken

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Servings: 4 servings Difficulty: Advanced
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Aromatic roast chicken stuffed with spiced almonds and dried fruit, finished with a tangy harissa-lemon pan sauce.
Moroccan Roast Chicken recipe image
Moroccan Roast Chicken recipe image
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Moroccan Roast Chicken

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 450

Description

This Moroccan Roast Chicken is a vibrant celebration of North African flavors, featuring a whole chicken stuffed with a sweet and savory mixture of toasted almonds, dried fruit, cinnamon, and cumin. The aromatic spices infuse the meat as it roasts, while the skin becomes golden and crisp. A quick pan sauce made with harissa, honey, lemon juice, and tomato paste adds a spicy, tangy brightness that cuts through the richness of the dish. Perfect for weekend dinners or special gatherings, this recipe brings restaurant-quality complexity to your home kitchen.

Ingredients

Directions

  1. Melt butter in a saucepan over low heat.
  2. Add chopped onion and crushed garlic; cook for 5 minutes until soft.
  3. Stir in cinnamon and cumin; cook for 2 minutes, stirring constantly.
  4. Add blanched almonds and chopped dried fruit; season with salt and pepper and cook for 2 minutes.
  5. Remove from heat and let the stuffing mixture cool.
  6. Preheat oven to 400 degrees Fahrenheit (200°C).
  7. Stuff the neck end of the chicken with the cooled fruit and nut mixture.
  8. In a small bowl, mix together paprika and olive oil.
  9. Brush the paprika-oil mixture all over the chicken.
  10. Place the chicken in a roasting pan and roast for 1 to 1 1/4 hours, basting occasionally, until the chicken is cooked through.
  11. Transfer the cooked chicken to a carving board and tent with foil to keep warm.
  12. Pour any excess fat from the roasting pan into a bowl.
  13. Stir honey, lemon juice, tomato paste, chicken stock, and harissa into the remaining juices in the roasting pan.
  14. Season the sauce with salt to taste.
  15. Place the roasting pan on the stove over medium heat, bring to a boil, then reduce heat and simmer for 2 minutes.
  16. Reheat any excess stuffing mixture in a separate pan.
  17. Carve the chicken and serve with the warm stuffing and pan sauce.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 28g44%
Saturated Fat 8g40%
Cholesterol 180mg60%
Sodium 350mg15%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Sugars 10g
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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