Moroccan Roast Chicken

By á-48272

Ingredients

• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon saffron threads
• 2 cloves garlic (peeled, grated on a microplane)
• 2 lemons (zested, juiced)
• 1/4 cup olive brine
• 1/2 cup olive oil
• 1 whole chicken (4 pounds)
• Kosher salt and freshly ground black pepper (to taste)
• For the Sauce
• 2 tablespoons olive oil
• 2 small yellow onions (peeled, finely sliced)
• 3 cloves garlic (peeled, minced)
• 1/2 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• pinch cayenne
• 1/2 teaspoon saffron threads
• 1 fresh bay leaf
• 2 1/2 cups chicken stock
• 2 tablespoons preserved lemon rinds sliced thin
• 1/4 cup Moroccan oil cured olives or Kalamatas (plus additional to garnish)
• 1/2 lemon (juiced)
• cilantro (torn, for serving)
• Kosher salt and freshly ground black pepper (to taste)

Preparation

Step 1

In a large bowl, add the ginger, turmeric, paprika, saffron, garlic, lemon zest and juice, olive brine/oil, and olive oil, and whisk to combine. Season with salt and pepper. In a resealable bag, add the chicken and pour the marinade in, filling the cavity of the chicken and rubbing it into the skin. Seal and place the bag in the refrigerator and marinate overnight.
Preheat oven to 425ºF. Place a baking rack inside of a baking sheet
Remove the chicken from the marinade and let it come to room temperature. Discard the marinade. Place the marinated chicken on the baking rack and season with salt and pepper. Drizzle the chicken with olive oil and tie the legs together or truss with butchers twine. Place the chicken in the oven for 1 hour, until golden brown and cooked through. Check the chicken after 30 minutes and cover with foil if it is getting too dark. Remove the chicken to a cutting board to rest.
For the Sauce: In a Dutch oven over medium heat, add the olive oil. Add the onions and garlic and cook until soft and caramelized, about 15 minutes. Season with salt and pepper. Add the ginger, turmeric, paprika, cinnamon, cayenne, saffron threads, and bay leaf, and stir to combine. Toast for 5 minutes. Add the chicken stock, preserved lemon, and olives, and bring to a simmer. Reduce the heat to low and simmer until the sauce thickens, about 15 minutes. Remove from heat and add the lemon juice. Season with salt and pepper.
Carve the chicken into 8 pieces, cutting each breast in half width-wise and leaving the wing attached. Place the chicken pieces on a platter and top with the sauce, remaining lemons, olives, and cilantro.