Rosh Hashanah: Harvey's Moroccan Roast Chicken | Submitted By: MONKEYCAT

Dry Spice Mix:1/8 teaspoon ground cloves1/4 teaspoon ground black pepper3/8 teaspoon fennel seed, ground3/4 teaspoon sesame seeds, ground1/8 teaspoon ground coriander1/8 teaspoon ground cumin1/8 teaspoon ground allspice1/4 teaspoon ground nutmeg3/4 teaspoon ground ginger1/8 teaspoon ground cardamomSpice Paste:2 tablespoons Hungarian paprika1/4 cup fresh lemon juice1 tablespoon salt3 tablespoons chopped fresh mint1 teaspoon ground black pepper2 cloves garlic, peeled and crushed3 tablespoons olive oil1 pound small red potatoes, quartered2 cups baby carrots2 small lemons1 (4 pound) roasting chicken, rinsed and patted dryPreheat 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. Amount Per Serving  Calories: 789 | Total Fat: 45.2g | Cholesterol: 194mg Powered by ESHA Nutrient Database

Harvey's Moroccan Roast Chicken

Servings Per Recipe: 4

Amount Per Serving

Calories: 789

Total Fat: 45.2gCholesterol: 194mgSodium: 1993mgTotal Carbs: 32.7g    Dietary Fiber: 7.2gProtein: 64.9g VIEW DETAILED NUTRITION
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