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Moroccan roast chicken

The tummy warming flavours from North Africa are all you need to bring new life to a chicken dinner. Our Moroccan roast chicken is inexpensive to cook and makes for some amazing next-day leftovers.


¼ cup harissa
2 tbsp olive oil
Juice of 1 lemon
2 cloves garlic, peeled and crushed
1 tbsp brown sugar
2 tsp ground coriander
2 tsp ground cumin
1 whole chicken
Salt and black pepper
1 butternut, peeled and sliced
2 tbsp chopped parsley
1 chilli, chopped
400g tin chickpeas, drained

1. Preheat oven to 180°C.
2. Mix together harissa, olive oil, lemon juice, garlic, sugar, coriander and cumin. Place the chicken on a baking tray. Rub the spicy mixture all over it (under the skin too) and season it with salt and pepper. Arrange the butternut around the chicken.
3. Roast for 45 minutes, or until the chicken is golden. Sprinkle with parsley and chilli. Add the chickpeas and roast for another 10 minutes. Serve.

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