Best 3 Moroccan Roast Chicken With Saffron Hazelnuts An Recipes

Embark on a culinary journey to the heart of Morocco with our authentic Moroccan Roast Chicken recipe, a harmonious blend of savory spices, tender chicken, and the captivating aroma of saffron. This dish, commonly referred to as "Dajaj Ma'asher", is a cherished centerpiece of Moroccan cuisine, enjoyed during special occasions and family gatherings.

As you delve into the depths of this recipe, you'll discover a symphony of flavors, where the succulent chicken is lovingly marinated in a vibrant blend of Moroccan spices, including cumin, paprika, ginger, and the distinctive notes of saffron. The chicken is then roasted to perfection, achieving a crispy, golden-brown exterior while maintaining a moist and tender interior.

Accompanying the chicken is a delightful array of roasted vegetables, each contributing its unique texture and flavor to the dish. Carrots, potatoes, and zucchini are tossed in a fragrant mixture of olive oil, herbs, and spices, caramelizing beautifully in the oven.

But that's not all! This article also features two captivating variations on the classic Moroccan Roast Chicken recipe. The first variation introduces a tantalizing combination of honey, almonds, and apricots, adding a touch of sweetness and crunch to the dish. The second variation incorporates preserved lemons and green olives, bringing a briny, tangy element that elevates the overall flavor profile.

Whether you're a seasoned cook or just starting your culinary adventures, our Moroccan Roast Chicken recipe is sure to impress and delight your taste buds. With its aromatic spices, tender chicken, and symphony of roasted vegetables, this dish is a true testament to the richness and diversity of Moroccan cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 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

Ingredients

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.

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

Ingredients

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

Tips:

Use a whole chicken: This will give you the most flavorful and juicy roast chicken.
Dry the chicken thoroughly before roasting: This will help the skin crisp up.
Season the chicken generously with salt and pepper: This will help to enhance the flavor of the chicken.
Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
Baste the chicken with the pan juices every 20 minutes: This will help to keep the chicken moist and flavorful.
Let the chicken rest for 10 minutes before carving: This will help the juices redistribute throughout the chicken.
Serve the chicken with your favorite sides: Some popular sides for roast chicken include roasted vegetables, mashed potatoes, and gravy.

Conclusion:

Moroccan roast chicken with saffron and hazelnuts is a delicious and flavorful dish that is perfect for a special occasion. The combination of spices, saffron, and hazelnuts gives the chicken a unique and exotic flavor that is sure to impress your guests. This dish is also relatively easy to make, so it is a great option for busy weeknights. Serve it with your favorite sides for a complete and satisfying meal.