Recipe: Moroccan spiced chicken
Italian flavours are the inspiration for so many of my recipes, but so, too, are the flavours of North Africa and the Middle East and the influence of my meme's cooking.
This is in the Moroccan mechoui style, which refers to cooking over a fire, and is usually used for spit-roasted lamb. The marinade is also perfect for roast chicken - just have the patience to marinate it overnight, which makes all the difference.
MOROCCAN SPICED CHICKEN
|1.6kg organic chicken, cut into 8 pieces|
|6 cloves garlic|
|12cm piece ginger, peeled and roughly chopped|
|1 bunch coriander, cleaned (roots and all) and roughly chopped|
|1/2 bunch parsley, roughly chopped|
|3 tbsp ground cumin|
|1 tsp whole cumin seeds|
|2 tbsp smoked paprika|
|3 tbsp ground coriander|
|1 tbsp caraway seeds|
|2 tsp chilli powder|
|150g soft butter|
|1 tbsp salt flakes|
|1. In a food processor, blitz all the ingredients (except the chicken) to a fine paste, then smear over the chicken pieces. Cover and marinate overnight.
2. Preheat the oven to 220 degrees fan-forced or 240 degrees conventional.
3. Spread the chicken in a roasting tray with all the paste and bring to room temperature.
4. Pour 500ml of water into the tray. Roast for 20 minutes, reduce the temperature to 160 degrees and cook for another one hour and 15 minutes.
5. Serve with couscous, blanched greens and thick plain yoghurt.