Moroccanly roasted chicken

The chicken is juicy, the skin is crispy, the onions are caramelized, and the flavor is Moroccan. Literally, and in  two words it’s to die for! (This time I have a step by step pictures for you, click read more)

You’ll need: 

1 large whole chicken (whole, or cut into pieces)

2 Tbsp olive oil

A few springs of thyme

2 large potatoes, sliced 

2 large onions chopped (use shallots if you like)

2 large tomatoes (you can use cherry tomatoes)

2 tbsp butter (optional, I didn’t use it)

1 cup (good) green olives 

1/2 a preserved lemon (if you CAN’T find it, substitute it with 1 lemon zest)

3 bay leaves

2 tbsp chopped parsley

1 ½ tbsp paprika

1 Tbsp cumin

2 Tbsp of tomato paste

1 1/2 cup of chicken stock

salt/ pepper to taste

(If you like spicy food you can add one red chili, for me I skipped that)

Directions:

Preheat the oven to 350F. Rub the chicken with salt, pepper, 1/2 a tsp cumin, 1/2 tsp paprika & 1 tsp olive oil. In a pan cover the potatoes with water, place on the stove and bring it to a boil. when it starts boiling cook for 3 more minutes. Then drain and put aside. Then heat a heavy skillet or frying pan and add 1 Tbsp of olive oil. Once heated up, put the chicken in the pan skin side down, let get golden brown then put it aside. Throw the onions & and garlic in the same skillet, until all lightly browned. Remove and fry the potatoes in 1 tbsp of oil, until lightly browned. Put the lemon zest in a pot of cold water and bring to a boil for 3 minutes (you don’t have to do this if you use preserved lemons). In an oven pan, put the chicken, add onions, potatoes, tomatoes. In a little bowl mix the rest of ingredients (spices, thyme, tomato paste, lemon zest etc….. ) and pour around the chicken. Throw in the bay leaves, & olives. Place in the oven & cook for an hour & 15 min if the chicken is big, if it’s small check it around 45 min to see if it’s done. Keep basting the chicken (twice or thrice). Before serving you can add some freshly cut parsley. 

Enjoy!