We're not having an Oscar Party tonite but we will be watching the show.  I normally would prepare a buffett themed around the nominated movies but not this year - too much going on!

Instead, I thought on this cold, snowy wintery day there should be something warm and cozy in the oven sending a great aroma throughout the house.  So, I decided to grind up some wonderfully fragrant spices and have Moroccan Chicken. 

With my mortar and pestle, I grind up the following: 

Dry Spice Mix:

  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground black pepper
  • 3/8 teaspoon fennel seed, ground
  • 3/4 teaspoon sesame seeds, ground
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom

    • I then add all of those spices into my blender together with:

  • 2 tablespoons Hungarian paprika
  • 1/4 cup fresh lemon juice
  • 1 tablespoon salt
  • 3 tablespoons chopped fresh mint
  • 1 teaspoon ground black pepper
  • 2 cloves garlic, peeled and crushed
  • 3 tablespoons olive oil

    • Blend it together on Pulse mode for about 8 spurts.

    Take a full chicken and rub the inside with about 1/4 of this paste mixture and then take 2 lemons and poke them all over with a fork and then insert inside the chicken and close it up.

    Rub the remaining paste all over the chicken and place in a roasting pan.  I like to quarter 4 or 5 potatoes and drizzle them with olive oil, salt and pepper and put them in the bottom of the roasting pan first together with a bunch of peeled and chopped carrots (or baby carrots).  Then place the chicken on top of the veggies.

    Roast the chicken for 2 hours or until the juices run clear.  Tent with foil if necessary.

     

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    30 Comments on What's for Dinner tonite?

    20 Most Recent Comments Displayed Show All

    FEB
    27
    2011
    1,670,641 Points 138 Featured Posts Outside Blog Attended Rain Camp Called Shot Master

    Susan,

    YOU DO KNOW HOW TO COOK!

    Wonderfully sounding recipe. 

    I'm not too much into a lot of spices, but thinking I will have to give this a try.  Does the lemon with the fork holes in it lose it's juice to the inside of the bird as it cooks?
    9:00pm • #11
    680,390 Points 41 Featured Posts Localism Sponsor Outside Blog Called Shot Master

    Barb -  it really turned out well but this combination of spices does not 'burn'.  There is no heat in them.  But it did warm our insides with the tremendous amount of flavour :)
    9:18pm • #12
    680,390 Points 41 Featured Posts Localism Sponsor Outside Blog Called Shot Master

    Tammy -  it ended up tasting as good as it looked (and that doesn't always happen!)
    9:19pm • #13
    680,390 Points 41 Featured Posts Localism Sponsor Outside Blog Called Shot Master

    Judi -  that's it exactly!  If you had quartered the lemons, they would lose their juice far too quickly.  This way, the lemon flavour remains as well as the juice being used to keep the chicken moist.   I always buy my spices at the bulk store to allow me to get just a pinch of this or that without breaking the bank (or having to keep the leftover spice in the cabinet until it is stale)
    9:22pm • #14
    1,202,998 Points 32 Featured Posts Outside Blog Called Shot Master

    Sounds fit for a golden boy Susan! Very yummy! Never knew that about lemons! thanks :)
    9:33pm • #15
    680,390 Points 41 Featured Posts Localism Sponsor Outside Blog Called Shot Master

    Hi Peggy -  it was fit for Oscar :0)  I can't remember whose Granny taught me that about lemons and chickens but whoever it was, they were correct. 
    9:39pm • #16
    389,393 Points 21 Featured Posts Outside Blog Called Shot Master

    Susan, I had a day out with my daughter to a bridal shower and Asian food, umm! I had 4 phone calls during the time we were gone and my daughter had two calls as well, "when are you coming home? and what are we going to eat?"

    Did I mention up the block we own a family restaurant? or that I had chicken parmigiana, meatballs, pre-made 3 bean salad, and potato and string bean salad, all in my refrig as well? 

    I came home to a burnt pot, and them saying that was lunch...whats for dinner? So I made blueberry and chocolate chip scones, then took everything right out of the refrig and said "here you go!" than watched the awards.

    And when I feel like cooking your recipe will be top of my list!
    10:38pm • #17
    680,390 Points 41 Featured Posts Localism Sponsor Outside Blog Called Shot Master

    Ellen-  that's so funny!  You leave them such fantastic food and they're still needing you?  I sure wouldn't be making them scones!!!!   You're a much kinder person than I :)
    10:47pm • #18
    FEB
    28
    2011
    277,544 Points 4 Featured Posts Called Shot Master

    It all looks so good.  Thanks for the recipe/spice choices.  It looks delicious.  Wonder if Corning with all it's new ideas for the future can come up with "smell-blog or smell-a-vision! :) Gail
    6:58am • #19
    680,390 Points 41 Featured Posts Localism Sponsor Outside Blog Called Shot Master

    LOL Gail.   I'm sure they'll have an app for that!
    8:15am • #20
    624,022 Points 43 Featured Posts Outside Blog Called Shot Master

    Dang, Susan, I wish I had seen this earlier yesterday.  I tried a new chicken dish last night that was HORRIBLE, even though it had gotten 5 stars from the website.  My rating - zero.  I've already saved this one  and will try it soon.  Thanks for sharing. 
    11:39am • #21
    949,922 Points 52 Featured Posts Called Shot Master

    I love global dishes.  Interestingly I haven't really tried much Moroccan cooking, and was wondering about it recently.  See that ingredient "Cardamon"?  That spice cost about $12.00 for the tinest amount at my local store.  I went to buy some for another recipe I was going to cook up - Indian Dal.  However, if you go to an Indian store, you can get it quite a bit cheaper.
    7:32pm • #22
    680,390 Points 41 Featured Posts Localism Sponsor Outside Blog Called Shot Master

    Juli -  I hate it when new recipes let us down when there are so many others we could have tried!  I hope you like this one when you try it.
    8:19pm • #23
    680,390 Points 41 Featured Posts Localism Sponsor Outside Blog Called Shot Master

    Myrl -  $12.00 ????   Wow, you'd think it was Saffron!   I get all my spices at Bulk Barn so I don't know what  grocers charge.  I even put it in my coffee machine sometimes for a treat.  I LOVE LOVE LOVE the smell of it as well as the taste.  
    8:22pm • #24
    MAR
    01
    2011
    306,883 Points 12 Featured Posts

    Hi Susan - You come up with the best recipes.  How was the Oscar party?  Any suprises?
    2:02pm • #25
    680,390 Points 41 Featured Posts Localism Sponsor Outside Blog Called Shot Master

    Hi Pam -  you're such a sweetheart;  thank you!   My only surprise was in how much I disliked the Hosts this year.  I thought Letterman did a better job :0)
    2:09pm • #26
    MAR
    02
    2011
    118,586 Points Outside Blog

    Susan, This chicken recipe sounds and looks delicious!  I have never tried Moroccan chicken.  This will be a good test on my cooking abilities.
    7:23pm • #27
    680,390 Points 41 Featured Posts Localism Sponsor Outside Blog Called Shot Master

    Gretchen -  it is simple simple simple but very tasty.  Your house will smell wonderful too.  Good luck!
    7:26pm • #28
    MAR
    10
    2011
    465,199 Points 2 Featured Posts Outside Blog

    That dinner sure looks tasty. Gray and dreary here in GR. That meal would look good on my table.
    3:46pm • #29
    680,390 Points 41 Featured Posts Localism Sponsor Outside Blog Called Shot Master

    Robert -  off you go to the store for your ingredients and get this in the oven!  
    6:21pm • #30

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    Susan Emo, Kingston and the 1000 Islands Area (Sotheby's International Realty Canada - Brokerage) Ambassador_large

    Susan Emo, Kingston and the 1000 Islands Area

    Kingston, ON

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