Million Dollar Chicken Moroccan Style
Prepare to indulge in exotic flavors with "Million Dollar Chicken Moroccan Style," a show-stopping roast chicken recipe infused with vibrant spices and rich, aromatic undertones. Coated in a luscious harissa-spiced paste featuring cumin, coriander, cinnamon, paprika, garlic, and ginger, this dish delivers a perfect balance of heat, warmth, and complexity. Preserved lemon and sweet apricots tucked inside the chicken add bursts of tangy sweetness, while a drizzle of honey ensures a beautifully caramelized finish. Served alongside a refreshing Greek yogurt herb sauce with cilantro and parsley, and topped with toasted slivered almonds for crunch, this Moroccan-inspired masterpiece is perfect for impressing guests or upgrading a family dinner. Pair it with couscous or flatbread to complete the feast. Roast, baste, and savor this flavorful creation for a culinary journey to North Africa’s spice markets.
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Recipe Information
Ingredients
- 1 whole chicken
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons harissa paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoons ground cinnamon
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 preserved lemon, finely chopped
- 2 tablespoons honey
- 0.5 cup Greek yogurt
- 0.25 cup fresh cilantro, chopped
- 0.25 cup fresh parsley, chopped
- 0.25 cup slivered almonds, toasted
- 0.25 cup apricots, chopped
- 0.5 cup chicken stock
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it in a roasting pan or a large cast-iron skillet.
In a small bowl, mix the olive oil, butter, harissa paste, cumin, coriander, paprika, cinnamon, garlic, and ginger. Stir until it forms a smooth paste.
Rub the harissa spice paste all over the chicken, making sure to coat it evenly. Gently lift the chicken’s skin and rub some of the paste directly onto the meat underneath.
Stuff the preserved lemon, chopped apricots, and a sprig of parsley into the cavity of the chicken.
Drizzle the honey over the top of the chicken for a caramelized, slightly sweet finish.
Pour the chicken stock into the bottom of the roasting pan.
Sprinkle the chicken with salt and freshly ground black pepper.
Roast the chicken in the preheated oven for 60-75 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with the pan juices every 20 minutes for maximum flavor and moisture.
While the chicken roasts, mix the Greek yogurt with chopped cilantro and parsley in a small bowl to create a refreshing herb yogurt sauce. Set aside.
Once the chicken is roasted to perfection, remove it from the oven and let it rest for 10 minutes before carving.
Garnish the chicken with toasted slivered almonds for added crunch and serve it alongside the herb yogurt sauce and optional couscous or flatbread.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 3414 mg | 148% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 46.8 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1762 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
