Slow Roasted Spicy Chicken; return to normal

For the first night we were in Morocco we had decided ahead of time that we did not want to go out to a restaurant for dinner – jet lag and all that.

The ladies in the kitchen made us a wonderful dinner – a fantastic feast, actually, and enough to feed us for the rest of the week.

We later learned that making too much food is a bit of a tradition in Morocco as the kitchen staff will then take the leftovers home to their families.

Regardless, we were all well-stuffed by the end of the meal.

On our last night in Morocco we decided, once again, that we didn’t want to go out – early flights and all that.

But we also didn’t want a big dinner. The ladies made a lovely soup for a first course and simple roast chicken with a salad for the main course. The chicken was wonderful. I asked for the recipe, but, somehow, never managed to get it before we left.

This is my attempt to recreate it.

Mine was good; hers was better.

Sigh…..

Slow Roasted Spicy Chicken

Total time: 2 hours

Ingredients:

  • 1 whole roasting chicken
  • 3/4 tsp sumac
  • 3/4 tsp za’atar
  • 3/4 tsp cumin
  • 3/4 tsp lemon pepper
  • 3/4 tsp paprika
  • 1/2 tsp garlic powder
  • 1 tsp olive oil
  • 1 lemon
  • 1 cup red wine

chicken_roast_spicy

Instructions:

  • Mix all of the spices.
  • Using a toothpick poke holes all over the lemon and put it inside the chicken.
  • Rub the chicken with the olive oil, then sprinkle with the spice mixture until well covered. 
  • Put any remaining spice mixture in the chicken cavity with the lemon.
  • Tie the legs together with kitchen string.  Twist the wing tips around so they are tucked under the back, supporting the chicken.  (If you don’t do these last two it won’t affect the recipe – only the appearance.)
  • Put the chicken in a roasting pan and cover loosely with foil.
  • Roast, 1 hour, at 160C (325F).
  • Remove foil and pour the red wine over top.
  • Continue roasting, without the foil for another 45 minutes or until done.
  • Remove and let rest 10 – 15 minutes.
  • Carve and serve, pan juices on the side.

Print Recipe

My computer is back….. and working (so far).

It’s wonderful having my keyboard again.

And my big monitor and my cordless mouse and my proper speakers….

And having all my files where I can find them… and all of my bookmarks and my software and my links.

Now mon mari’s printer’s not working…..

Being without my computer and not being able to access the projects I’m working on was not as much fun as I had hoped.

I think I’m succumbing to the ‘shortened attention span syndrome’ that is supposedly plaguing the young.

I used to be quite happy sitting and reading; or flipping through cook books; or watching science shows on TV for an afternoon or even an entire day.

Now I find it difficult to sit still for more than half an hour, even when I'[m doing something I enjoy. I want to ‘look something up’ or check email or whatever.

And if that’s happening with me it has to be much worse for the the generation growing up with the internet in their hands all the time.

Maybe I’ll start meditating.

Wait – I just remembered….

I’m still quit happy lying out on the grass with my dogs, gazing at the clouds.

Never mind….. It’s just winter cabin fever.

But I am glad my computer is back.

Last update on January 27, 2016

2 thoughts on “Slow Roasted Spicy Chicken; return to normal”

  1. This chicken sounds wonderful Katie. I know what you mean…I catch myself sometimes wandering over to the computer when I already have a book in my hand!

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