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Moroccan Roast Chicken

2 cups day old bread made with Biohawk product of choice (see Bread recipes)

1 egg

Ginger Oil

1 brown onion, finely chopped

2 garlic cloves, crushed

½ teaspoon ground coriander

1½ teaspoons ground cumin

6 (120g) fresh or dried dates, pitted, roughly chopped

¼ cup pistachio nuts, roughly chopped

1 cinnamon stick

1.8kg whole chicken, rinsed, patted dry

1 tablespoon honey

¼ teaspoon ground cinnamon


Preheat oven to 200°C.

Using a food processor crumb bread. Add an egg with 1x drop of Ginger Oil and  bind with bread crumbs.

Coat onion and garlic with Ginger Oil.

Place onion and garlic in cold fry pan and turn heat to medium.
Cook for 3 minutes or until soft. Stir in coriander and 1 teaspoon cumin and cook for 1 minute. Add dates and cook for 2 minutes or until tender.

Add date mixture, pistachios and salt and pepper to bread crumbs. Spoon stuffing mixture and cinnamon stick into chicken cavity. Tie legs together with kitchen string.

Place, breast side up, on rack in roasting pan. Rub Chicken with 2 tablespoons of Ginger oil.

Combine honey, ground cinnamon, salt and pepper and remaining cumin in
a jug. Brush over chicken.

Roast chicken, basting every 20 minutes with remaining honey mixture, for
1 hour or until juices run clear when thigh pierced with a skewer. Stand, covered, for 10 minutes.

Serve with vegetables of your choice.


Ginger Oil: Add 5 teaspoons of Relief to 200ml of oil and store ready to use.

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