Mechoui Chicken is a flavorful take on the traditional Moroccan lamb mechoui, using chicken instead. This recipe involves marinating the chicken with aromatic spices and olive oil before roasting it to golden perfection. The result is a juicy, tender chicken with a crispy, flavorful skin.
Ingredients
- 1 whole chicken (about 1.5 kg), cleaned and patted dry
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lemon
- 1/4 cup fresh cilantro or parsley, chopped, for garnish
Instructions
- Prepare the Marinade
- In a small bowl, mix olive oil, lemon juice, cumin, paprika, coriander, ginger, garlic powder, turmeric, cayenne pepper (if using), salt, and black pepper to form a paste.
- Marinate the Chicken
- Rub the marinade all over the chicken, including under the skin and inside the cavity, to ensure the flavors penetrate deeply.
- Let the chicken marinate for at least 2 hours in the refrigerator, or preferably overnight for maximum flavor.
- Preheat the Oven
- Preheat your oven to 200°C (400°F). If you have a convection setting, use it for even roasting.
- Roast the Chicken
- Place the chicken on a roasting rack in a baking dish or on a sheet pan.
- Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature of the thickest part of the chicken reaches 75°C (165°F).
- Baste the chicken with its juices every 20 minutes to keep it moist and enhance the flavor.
- Crisp the Skin
- For an extra crispy skin, increase the oven temperature to 220°C (425°F) during the last 10-15 minutes of cooking. Keep an eye on it to prevent burning.
- Rest the Chicken
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful chicken.
- Serve and Garnish
- Transfer the chicken to a serving platter and garnish with chopped fresh cilantro or parsley.
Serving Suggestions
- Pair the Mechoui Chicken with warm Moroccan bread, steamed couscous, or roasted vegetables.
- A side of Moroccan salads, like zaalouk (eggplant salad) or taktouka (pepper and tomato salad), complements the dish beautifully.
This Mechoui Chicken recipe offers the essence of Moroccan flavors in a simple, yet exquisite roasted dish. Perfect for family dinners or special occasions!
