Shared by Léa Karsenty
Shared by Léa Karsenty
Roasted Chicken with Cumin and Paprika
Yield: 1 whole chicken, 4 servingsTime: 1 hour
Roasted Chicken with Cumin and Paprika
Yield: 1 whole chicken, 4 servingsTime: 1 hourFamily Journey
Figuig, MoroccoMecheria, AlgeriaOran, Algeria
Toulouse, FranceParis
Parboiled in a saffron infused broth and rubbed with olive oil and spices, this simple roasted chicken recipe from Léa Karsenty’s grandmother yields juicy meat and crispy skin in under an hour. Serve it alongside the hearty soup that it helped make, alongside fried eggplant with preserved lemon and an artichoke salad.
Ingredients
- Cooked whole chicken, reserved from this soup recipe
- 3 tablespoons good quality olive oil
- 1 teaspoon ground cumin
- 1 ½ teaspoons sweet paprika
- Coarse sea salt and freshly ground black pepper
Preparation
Step 1
Preheat the oven to 425F and transfer the chicken to a roasting pan. Combine the olive oil with the cumin and paprika and rub all over the chicken.
Step 2
Season with coarse sea salt and freshly ground black pepper. Bake for 45-55 minutes, until the chicken skin is crisp and golden brown and the juices near the thigh run clear. Serve warm.
