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.
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!!
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.
Moroccan Roasted Chicken
Serves 4 use organic when possible
- 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
- 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
- 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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