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Moroccan Roast Chicken

Moroccan Roast Chicken recipe image
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. The combination of sweet fruit, earthy spices, and savory chicken creates a balanced, unforgettable meal that is both comforting and exotic. Serve with couscous or crusty bread to soak up the delicious juices.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 205.5
Dietary: Vegetarian
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
  • 2 tablespoon Butter
  • 1 Onion, chopped
  • 1 Garlic Clove, crushed
  • 1 1/2 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground cumin
  • 1 ounce Blanched almonds, finely
  • 1 1/2 cup Mixed dried fruit, soaked and chopped
  • 1 (3.5 lb) Whole chicken
  • 2 teaspoon Paprika
  • 3 tablespoon Olive oil
  • 2 teaspoon Honey
  • 1/4 cup Lemon juice
  • 1 tablespoon Tomato paste
  • 2/3 cup Chicken stock
  • 1/2 to 1 teaspoon Harissa
  • to taste Salt and fresh ground pepper
Directions
  1. 1
    Melt butter in a saucepan over low heat.
  2. 2
    Add chopped onion and crushed garlic; cook for 5 minutes until soft.
  3. 3
    Stir in cinnamon and cumin; cook for 2 minutes, stirring constantly.
  4. 4
    Add blanched almonds and chopped dried fruit; season with salt and pepper and cook for 2 minutes.
  5. 5
    Remove from heat and let the stuffing mixture cool.
  6. 6
    Preheat oven to 400 degrees Fahrenheit (204°C).
  7. 7
    Stuff the neck end of the chicken with the cooled fruit and nut mixture.
  8. 8
    In a small bowl, mix together paprika and olive oil.
  9. 9
    Brush the paprika-oil mixture all over the chicken.
  10. 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. 11
    Transfer the cooked chicken to a carving board and tent with foil to keep warm.
  12. 12
    Pour any excess fat from the roasting pan into a bowl.
  13. 13
    Stir honey, lemon juice, tomato paste, chicken stock, and harissa into the remaining juices in the roasting pan.
  14. 14
    Season the sauce with salt to taste.
  15. 15
    Place the roasting pan on the stove over medium heat, bring to a boil, then reduce heat and simmer for 2 minutes.
  16. 16
    Reheat any excess stuffing mixture in a separate pan.
  17. 17
    Carve the chicken and serve with the warm stuffing and pan sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 205.5kcal
% Daily Value *
Total Fat 18.7g29%
Saturated Fat 4.8g24%
Cholesterol 16.1mg6%
Sodium 48.5mg3%
Total Carbohydrate 7.2g3%
Dietary Fiber 4.2g17%
Sugars 1.2g
Protein 5.6g12%

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

Note

**Preparation Tip:** Soak the dried fruit in warm water for 15 minutes before chopping to soften them, then drain well before adding to the stuffing mixture.

**Spice Level:** Harissa is a North African chili paste. Start with 1/2 teaspoon for mild heat, or up to 1 teaspoon for more spice, depending on your preference.

**Food Safety:** Ensure the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.

**Sauce Consistency:** If the pan sauce is too thin, let it simmer a bit longer to reduce. If too thick, add a splash more chicken stock.

**Variation:** For added color and sweetness, you can add chopped apricots or dates to the dried fruit mixture.

Keywords: moroccan, chicken, roast, stuffed, almonds, dried fruit, cinnamon, cumin, harissa, lemon, honey, tomato paste, pan sauce, spiced, dinner, main course, whole chicken, aromatic, roasting, mediterranean
Read it online: https://www.chefs-mate.com/recipe/moroccan-roast-chicken/