Best 6 Moroccan Roast Chicken With Saffron Hazelnuts An Recipes

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When it comes to creating a flavorsome and memorable meal, the Moroccan roast chicken with saffron hazelnuts and aromatic spices is a culinary masterpiece that captivates the senses. This tantalizing dish, steeped in the rich traditions of Moroccan cuisine, offers a harmonious blend of sweet, savory, and nutty notes that dance on the palate. Be it a cozy family gathering, a festive occasion, or an intimate dinner, this recipe promises to transport you to the vibrant markets and bustling kitchens of Morocco, leaving you with a taste of its vibrant culinary heritage.

Let's cook with our recipes!

MOROCCAN SAFFRON CHICKEN



Moroccan Saffron Chicken image

Saffron-infused Moroccan chicken is easy to make and very tasty on a bed of rice. The same base recipe is used for Bastilla and Seffa Medfouna.

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 1h15m

Yield 4

Number Of Ingredients 12

1 whole chicken (cut into pieces and skin removed)
2 large sweet white onions (or yellow onions, chopped)
1 tablespoon ground ginger
1 teaspoon white pepper
1/2 teaspoon black pepper
2 (2- to 3-inch) pieces of cinnamon stick
1 teaspoon saffron threads (crumbled)
1 teaspoon turmeric
1 1/2 to 2 teaspoons salt
1/4 cup butter
1/4 cup olive oil
1/4 cup fresh cilantro (chopped)

Steps:

  • Enjoy!

Nutrition Facts : Calories 651 kcal, Carbohydrate 6 g, Cholesterol 182 mg, Fiber 1 g, Protein 47 g, SaturatedFat 16 g, Sodium 1289 mg, Sugar 2 g, Fat 48 g, ServingSize 4 servings, UnsaturatedFat 0 g

MOROCCAN CHICKEN WITH SAFFRON AND PRESERVED LEMON



Moroccan Chicken with Saffron and Preserved Lemon image

Chicken thighs full of spice and amazing scents to take you right to the Mediterranean. Great with quinoa or brown rice and lots green veggies.

Provided by katherine99

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 4h57m

Yield 4

Number Of Ingredients 14

¼ cup olive oil, or to taste
3 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon cumin seeds
salt and ground black pepper to taste
4 large chicken thighs
2 tablespoons olive oil, or as needed
1 white onion, chopped
2 cups water, or as needed
16 saffron threads
½ preserved lemon, pulp discarded and thinly sliced
¼ cup olives, or to taste
2 artichoke bottoms, chopped
¼ cup coarsely chopped parsley

Steps:

  • Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.
  • Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
  • Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.
  • Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.

Nutrition Facts : Calories 481.6 calories, Carbohydrate 7.2 g, Cholesterol 95.6 mg, Fat 38.2 g, Fiber 1.7 g, Protein 27.5 g, SaturatedFat 7.6 g, Sodium 1787 mg, Sugar 1.6 g

MOROCCAN SAFFRON CHICKEN



Moroccan Saffron Chicken image

You'll be tempted to eat this tender, flavorful chicken right from the pot, but it's best served on a bed of Recipe#414811 CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/maindishes/r/Saffron_Chicken.htm

Provided by Annacia

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 whole chicken, cut into pieces and skin removed
2 large sweet onions, chopped medium
1 tablespoon ground ginger
1 teaspoon white pepper
1/2 teaspoon black pepper
2 sticks cinnamon
1 teaspoon saffron thread, crumbled
1 teaspoon turmeric
1 1/2-2 teaspoons salt
1/4 cup butter
1/4 cup olive oil
1/4 cup fresh cilantro, chopped

Steps:

  • Mix all ingredients in a Dutch oven or heavy-bottomed pot.
  • Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone.
  • Do not add water, and be careful not to burn the chicken.
  • Reduce the liquids until they are mostly oils.
  • Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.).

Nutrition Facts : Calories 982.1, Fat 78.2, SaturatedFat 24.4, Cholesterol 274.3, Sodium 1205.1, Carbohydrate 9.1, Fiber 1.8, Sugar 3.3, Protein 58.5

MOROCCAN ROAST CHICKEN WITH SAFFRON, HAZELNUTS, AND HONEY



Moroccan Roast Chicken With Saffron, Hazelnuts, and Honey image

This dish is inspired by a recipe from Claudia Roden's classic book, Tamarind and Saffron (Viking, 1999). It's a favorite: it is easy to make, yet looks stunning, and has the most delicate and exotic combination of flavors (rose water, saffron, and cinnamon), which takes you straight to the famous Jemaa el Fna in Marrakech. Serve with rice or plain couscous. Marinating time is not included. Personal Note: If you are unfamiliar with rose water you may want to start by using a half amount.

Provided by Annacia

Categories     Whole Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 large chicken (cut into quarters -breast and wing, leg and thigh)
2 onions, coarsely chopped
4 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
saffron thread, a generous pinch juice of 1 lemon
4 tablespoons cold water
2 teaspoons coarse sea salt
1 teaspoon fresh ground black pepper
scant 3/4 cups unskinned hazelnuts (100 g)
3 1/2 tablespoons honey (70 g)
2 tablespoons rose water
2 green onions, coarsely chopped

Steps:

  • In a large bowl, mix the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt, and pepper. Leave to marinate for at least 2 hours or, preferably, overnight in the fridge.
  • Preheat the oven to 375°F / 190°C Spread the hazelnuts out on a baking sheet and toast for 10 minutes, until lightly browned. Chop coarsely and set aside.
  • Transfer the chicken and marinade to a baking sheet large enough to accommodate everything comfortably. Arrange the chicken pieces skin side up and put the pan in the oven for about 35 minutes.
  • While the chicken is roasting, mix the honey, rose water, and nuts together to make a rough paste, the food processor will do this nicely. Remove the chicken from the oven, spoon a generous amount of nut paste onto each piece, and spread it to cover. Return to the oven for 5 to 10 minutes, until the chicken is cooked through and the nuts are golden brown.
  • Transfer the chicken to a serving dish and garnish with the chopped green onions.

HARVEY'S MOROCCAN ROAST CHICKEN



Harvey's Moroccan Roast Chicken image

Paprika, fresh mint, and lemon make the best rub for this roast chicken. It roasts slowly under the foil and turns out so juicy and flavorful. I throw baby carrots and cut potatoes in the bottom of the pan and it makes a full meal! For a spicier version of this recipe use 'hot' paprika. It seems like a lot of work to get all the spices together--but it's SO worth it. My husband asks for it once a week.

Provided by MONKEYCAT

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h30m

Yield 4

Number Of Ingredients 21

⅛ teaspoon ground cloves
¼ teaspoon ground black pepper
⅜ teaspoon fennel seed, ground
¾ teaspoon sesame seeds, ground
⅛ teaspoon ground coriander
⅛ teaspoon ground cumin
⅛ teaspoon ground allspice
¼ teaspoon ground nutmeg
¾ teaspoon ground ginger
⅛ teaspoon ground cardamom
2 tablespoons Hungarian paprika
¼ cup fresh lemon juice
1 tablespoon salt
3 tablespoons chopped fresh mint
1 teaspoon ground black pepper
2 cloves garlic, peeled and crushed
3 tablespoons olive oil
1 pound small red potatoes, quartered
2 cups baby carrots
2 small lemons
1 (4 pound) roasting chicken, rinsed and patted dry

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.

Nutrition Facts : Calories 789 calories, Carbohydrate 32.7 g, Cholesterol 194.1 mg, Fat 45.2 g, Fiber 7.2 g, Protein 64.9 g, SaturatedFat 11.1 g, Sodium 1993 mg, Sugar 4.8 g

MOROCCAN ROASTED CHICKEN



Moroccan Roasted Chicken image

Provided by Jamie Geller

Categories     Chicken     Potato     Kid-Friendly     Dinner     Raisin     Apricot     Pistachio     Kosher     Cinnamon     Cumin     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 14

Cooking spray
2 tablespoons honey
1/4 cup olive oil
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/2 teaspoon ground cinnamon
4 garlic cloves, chopped
1 (3 1/2-pound) chicken, cut into 8 pieces
2 medium red onions, quartered
1 pound small red-skin potatoes, scrubbed and halved
1 cup dried apricots
1/2 cup golden raisins
1/2 cup coarsely chopped pistachios
2 tablespoons chopped fresh cilantro

Steps:

  • 1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil; spray the foil with cooking spray.
  • 2. Mix together the honey, olive oil, cumin, turmeric, cinnamon, and garlic in a small bowl. Place the chicken, onions, and potatoes in a large bowl. Toss with three-quarters of the honey mixture and arrange in a single layer on the prepared pan. Toss the apricots and raisins with the remaining honey mixture and set aside.
  • 3. Bake the chicken, onions, and potatoes for 35 minutes. Add the apricots and raisins and bake until the chicken is cooked through, 15 to 20 minutes more. Garnish with the pistachios and cilantro.

Tips:

  • Start with a whole chicken that is about 3-4 pounds in size. Make sure the chicken is free-range and organic if possible.
  • Rinse the chicken inside and out and pat it dry with paper towels.
  • To make the marinade, combine the olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, turmeric, salt, and pepper in a small bowl. Whisk until well blended.
  • Pour the marinade over the chicken and rub it all over, making sure to get it inside the cavity as well. Place the chicken in a baking dish and cover it with plastic wrap.
  • Refrigerate the chicken for at least 4 hours, or overnight.
  • When you are ready to cook the chicken, preheat the oven to 375 degrees Fahrenheit.
  • Place the chicken in a roasting pan and add the water to the bottom of the pan. This will help to prevent the chicken from drying out.
  • Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
  • While the chicken is roasting, make the saffron sauce. To do this, combine the saffron threads with the hot water and let it steep for 10 minutes.
  • In a small saucepan, melt the butter over medium heat. Add the onion and cook until it is softened.
  • Add the flour and cook for 1 minute, stirring constantly.
  • Gradually whisk in the saffron water and milk. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has thickened.
  • Season the sauce with salt and pepper to taste.
  • To serve, place the chicken on a platter and pour the saffron sauce over it. Sprinkle with the hazelnuts and parsley.

Conclusion:

Moroccan roast chicken with saffron, hazelnuts, and parsley is a delicious and flavorful dish that is perfect for a special occasion. The chicken is marinated in a fragrant blend of spices and then roasted until it is tender and juicy. The saffron sauce is rich and creamy, and the hazelnuts and parsley add a nice crunchy texture. This dish is sure to impress your guests!

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