Moroccan Roast Chicken With Saffron, Hazelnuts, And

Name: Moroccan Roast Chicken With Saffron, Hazelnuts, And Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Preheat the oven to 375u00b0F / 190u00b0C Spread the hazelnuts out on a baking sheet and toast for 10 minutes, until lightly browned. Chop coarsely and set aside.
3
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.
4
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.
5
Transfer the chicken to a serving dish and garnish with the chopped green onions.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large chicken (cut into quarters -breast and wing, leg and thigh), 2 onions, coarsely chopped, 4 tablespoons olive oil, 1 teaspoon ground ginger, and more.

Yes, Moroccan Roast Chicken With Saffron, Hazelnuts, And Honey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Roast Chicken With Saffron, Hazelnuts, And Honey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions