Spice Road Spices
Artisan Spice Merchants
A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef
North African, Moroccan Spice Blend Recipe
1 x Whole free range chicken
4 x Tablespoons olive oil
6 x Tablespoons chicken stock
20g x Butter
4 x Pieces lemon rind
8 x Heaped teaspoons Spice Road North African Spice Blend
2 x Cups couscous
Important: Sea salt and black pepper are already included in the Moroccan Spice Blend
Comments: The juice of two lemons could be used rather than the lemon rind if preferred.
In a bowl mix 5 x teaspoons of the Spice Roads Moroccan Spice Blend with the lemon rind, butter, chicken stock, and couscous.
Prepare chicken removing any excess fat from the cavity and pat dry, then rub the skin with the olive oil, making sure the legs and thighs are well covered.
Fill the chicken cavity with the couscous mix, closing the skin at the front
Evenly spread and rub the remaining Moroccan Spice Blend over all of the chicken and place in the refrigerator for at least 1 hour before baking
Place on a stand in the baking dish with a cup of water in the base in a pre heated oven at 200 degrees for 20 minutes. Then cover the chicken loosely with foil to reduce burning of the skin Spice Blend, reduce oven temperature to 180 degrees and roast.
Baking time will depend on your chicken size, however, a general rule of thumb would be 30 minutes per 500g
Remove from the oven and let stand for 10 minutes.