Morocan Roasted Chicken

A friend of mine, Anita, loves to collect recipes and crafts from magazines. She has decades of cut-outs (pre-Pinterest ladies Anita & I are retired.) and recently has been weeding thru them to re-organize the keepers and eliminate those she doesn’t use. She then extended her clean out to her cookbooks.  Since she lives in an apartment, all unwanted cookbooks were deposited on a table at the building entrance for one of her neighbors to take.  I do love the sharing of things like this.  I myself did something similar to this back 10 years ago when I was downsizing.

Another friend who was moving gave her a big china cabinet. So my friend Anita replaced her small stand of cooking and crafting material with a cabinet organized for her needs. Again she put the little stand downstairs and it was quickly snapped up.  Like me, Anita has arthritis in her knees and likes having things she uses all the time at a higher level.  It hurts to try to stoop. The lower cabinet was filled with seldom used items by her husband.  Not the way most people would use this china cabinet but I know Anita’s life is much easier with this adaptation. She can  now  easily get her crafting materials and recipes. As your needs in life change, re-evaluate how you use the furniture and rooms in your home.



China Cabinet to Organize Craft and Recipe collection


The result of this endeavor to organize and clean was finding forgotten recipes and giving them a try.  She shared the old dog-eared paper from many years ago which is the basis of today’s recipe.  Original magazine name is unknown. Today we’ll look at my adaptation of the recipe for Moroccan Roasted Chicken.  Thanks for sharing Anita!!


Carol's Kitchen Red Fruit




I made a little adjustment to the original recipe to fit my taste.  The original recipe called for a halved whole chicken but I bought whole chicken leg quarters with the drumstick and the thigh attached. You can use a whole chicken or chicken quarters. So in this case I cooked four leg quarters as they were on sale. I reduced the tablespoon of chilli powder and paprika to two teaspoons each and halved the turmeric and cumin powder. I used smoked paprika which gives a lovely fragrance.  The rest I didn’t halve but the olive oil I just used an estimation as I needed the oil in the processor when I blended the garlic and onions. In the recipe below I show the amounts I used with the original in parenthesis. Feel free to adjust spices to your taste.





It’s a really easy recipe.  Just throw everything together and marinate the chicken.  Then roast it.  I served it as you see in the picture, with lettuce or salad greens, tomatoes, boiled potatoes and cucumbers.  A squeeze of lemon juice over the chicken lifts the taste.  You could probably grill the chicken too, but I haven’t tried that yet. Leftovers with fruit and salad greens made a great salad the next day.


A rushed lunch created from leftovers, fruit & salad greens




Moroccan Roasted Chicken 

Serves 4 use organic when possible



Morracan Chicken

A spicy roasted chicken with unique flavors from the mix of herbs and spices.
Course Main Course
Cuisine Morrocan
Keyword chicken, Morrocan Chicken
Servings 4 servings


  • 1 chicken halved or quartered
  • Salt & pepper to taste
  • 1 red chilies (3)
  • 2 tsp teaspoons chili powder (1 tablespoon)
  • 2 tsp smoked paprika (1 tablespoon paprika)
  • 1/2 tsp turmeric powder (1 teaspoon)
  • 1/2 tsp cumin powder (1 teaspoon)
  • 1 onion peeled & diced
  • 2 garlic cloves peeled & processed (4)
  • 1/2 cup coriander leaves chopped

For Serving

  • Lettuce or salad greens torn into large pieces
  • 1 large tomato sliced
  • 1 large cucumber sliced
  • 1 large potato boiled, peeled, & cut into pieces
  • 1 lemon cut into wedges
  • Mint leaves


  • Put onion and garlic in food processor with about 1 teaspoon olive oil
  • Process
  • Put onion-garlic  mix into dish with lid
  • Add rest of olive oil and spices
  • Mix well
  • Add chicken and turn to coat
  • Rub spices on chicken if needed
  • Put lid on dish and place in refrigerator for 3 to 4 hours
  • Remove from refrigerator and let come to room temperature
  • Preheat oven at 350 F or 180 C
  • Roast chicken in oven
  • Turn chicken after 20 minutes
  • Continue roasting another 25 minutes
  • Squeeze lemon juice over chicken
  • Serve on platter with potato, salad greens, tomato, and cucumber with mint leaves as garnish










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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

29 thoughts to “Morocan Roasted Chicken”

  1. We get quite a few cookbooks donated to our local library book sale as people downsize and others readily pick them up to read. I don’t think cooking has quite gone paperless although more people are looking online for inspiration.

    I love seeing people repurpose to make their homes more livable rather than worrying about keeping things they way they are supposed to be and living in discomfort.

  2. I have pinned your recipe, it looks delicious and easy to adapt to your own taste. As an aside I love how you and your friends adapt and share your furniture. I am currently using an old china display cabinet to store my fabric! It’s good for it to have a purpose #mmbc

  3. Looks so yummy and I love the way you and your friend share your no longer needed items with neighbors. What a great idea. I am sure your neighbors are grateful.

  4. The chicken looks so delicious! How generous of your neighbor to leave her cookbooks on a table for all to take. It reminds me of the Little Libraries in my neighborhood. Great idea when you are downsizing — and you enjoyed your cookbook!

  5. Love this story about Anita and how she is adapting to change in her life. We are never too old to change/try something new. I have a decades-old school folder (three hole punch) and it’s pages are filled with typed (as in a typewriter) recipes from my Mom and clipped newspaper recipes … maybe it’s time for a makeover ala Anita!

    1. Your notebook sounds like a real treasure. Keep it but I would scan the pages – paper is such a fragile thing. So many treasures from my childhood scrapbook faded and became brittle. The acid in the paper. Now of course there are lots of acid-free products. Have a lovely weekend.

  6. Hi Carol, leaving unwanted items for the taking is such a good idea and hopefully items end up loving homes. I have a file full of our recipes, it was something that was started for me as a soon-to-be bride and I have added many recipes since. These days I print out favourites to add… This recipe sounds perfect for summer, these days we are eating salad, salad & more salad, so it’s nice to vary the meat… The one spice I won;t be able to find though is smoked paprika, and it’s a spice I would love to try. I really must ask someone to bring some over from the UK for me!

    Thank you for linking up with #keepingitreal.


    1. I agree – I’ve given and received from a table at a condo or apt. entrance or rec room. Sharing is fun and costs nothing. If you can’t find smoked paprika, just use plain paprika if you can find it. If you can’t find paprika, you can use an equal amount of ancho powder or chipotle powder (which has a smoky flavor) or a PINCH of cayenne pepper. Paprika is from a mild pepper.

  7. This sounds like a recipe my whole family would love. Thank you for sharing 🌟 #keepingitreal

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