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Moroccan Roast Chicken with Saffron Hazelnuts and Honey

this dish is inspired by a recipe from claudia roden's classic book, tamarind and saffron (viking, 1999). it's a favorite: it is easy to make, yet looks stunning, and has the most delicate and exotic combination of flavors (rose water, saffron, and cinnamon), which takes you straight to the famous jemaa el fna in marrakech. serve with rice or plain couscous. marinating time is not included. personal note: if you are unfamiliar with rose water you may want to start by using a half amount.

complex13 ingredients10 preparation steps
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Ingredients

  • chicken
  • onions
  • olive oil
  • ground ginger
  • ground cinnamon
  • saffron thread
  • cold water
  • coarse sea salt
  • fresh ground black pepper
  • hazelnuts
  • honey
  • rose water
  • green onions

Preparation

  1. 1in a large bowl , mix the chicken pieces with the onions , olive oil , ginger , cinnamon , saffron , lemon juice , water , salt , and pepper
  2. 2leave to marinate for at least 2 hours or , preferably , overnight in the fridge
  3. 3preheat the oven to 375f / 190c spread the hazelnuts out on a baking sheet and toast for 10 minutes , until lightly browned
  4. 4chop coarsely and set aside
  5. 5transfer the chicken and marinade to a baking sheet large enough to accommodate everything comfortably
  6. 6arrange the chicken pieces skin side up and put the pan in the oven for about 35 minutes
  7. 7while the chicken is roasting , mix the honey , rose water , and nuts together to make a rough paste , the food processor will do this nicely
  8. 8remove the chicken from the oven , spoon a generous amount of nut paste onto each piece , and spread it to cover
  9. 9return to the oven for 5 to 10 minutes , until the chicken is cooked through and the nuts are golden brown
  10. 10transfer the chicken to a serving dish and garnish with the chopped green onions