Recipes CHRISTMAS MAIN 2 OF 3: MOROCCAN - SPICED ROAST CHICKEN
CHRISTMAS MAIN 2 OF 3: MOROCCAN - SPICED ROAST CHICKEN
Tired of turkey for Christmas lunch or dinner? Chicken is a great alternative, especially when it’s cloaked in exotic North African spice! Serve this Moroccan-spiced roast chicken with a room temperature cous-cous salad topped with roast veggies – think multi-coloured heirloom carrots and red onion. Scatter over some pomegranate rubies, tear over mint and make this Christmas just a little bit different.
- WHAT YOU WILL NEED -
- 1 lrg free range chicken
- 4 Tbsp butter, at room temperature
- Cape Herb & Spice MOROCCAN SPICE
- 1 lrg onion, quartered
- 2 cloves garlic
- 2 Tbsp honey
- 2 Tbsp lemon juice
- METHOD -
Mix two tablespoons of butter with two teaspoons of Cape Herb & Spice's Moroccan spice. Use fingers to gently pry skin from breasts and spread the spiced butter under the skin. Place garlic and onion inside cavity and dust with Cape Herb & Spice's Moroccan spice. Spread the remaining (unspiced) butter over chicken skin and gently dust with salt. Place on a kettle braai prepared for the indirect cooking method. Mix the honey, lemon juice and a generous dusting of Cape Herb & Spice's Moroccan spice together and paint the chicken all over for the final 10 minutes of roasting. Garnish with pomegranate rubies and mint leaves. Continue the Moroccan theme by serving this with fluffy couscous topped with roast veg!
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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