Baharat Roast Chicken

Name: Baharat Roast Chicken
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 to 6 servings
Ingredients: 2 tablespoons baharat spice blend; 2 teaspoons ground sumac; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 4 store-bought or homemade preserved lemons; 3 garlic cloves; 1 3/4 cups store-bought or homemade chicken stock or vegetable stock; 3 tablespoons olive oil; 1 teaspoon sea salt; a few grinds black pepper; 12 bone-in, skin-on chicken thighs; 2 Red Onions; Cooked rice or couscous (optional)

User Reviews

4.8

18 reviews

Excellent

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings
4 to 6 servings
Calories
1122 kcal
Course
Main Course
Cuisine
Middle Eastern

Baharat Roast Chicken

Iris Warren

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Baharat roast chicken draws on a traditional Middle Eastern spice rub to lend an easy flourish to everyday roast chicken.

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Ingredients

Servings

2 tablespoons baharat spice blend
2 teaspoons ground sumac
1 teaspoon ground cumin
1 teaspoon ground coriander
4 store-bought or homemade preserved lemons halved and flesh scooped out and discarded
3 garlic cloves crushed
1 3/4 cups store-bought or homemade chicken stock or vegetable stock
3 tablespoons olive oil
1 teaspoon sea salt
a few grinds black pepper
12 bone-in, skin-on chicken thighs
2 Red Onions thinly sliced into half moons
Cooked rice or couscous (optional) for serving

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Instructions

In a large resealable plastic bag, combine the baharat, sumac, cumin, coriander, preserved lemon rinds, garlic, chicken stock, olive oil, salt, and pepper. Seal the bag and gently massage everything together. Open the bag and toss in the chicken thighs and onions, reseal, and massage again to fully coat the chicken. Toss the bag in the fridge for at least 2 hours but preferably overnight to marinate, turning the bag once or twice.
Preheat the oven to 400°F (200°C).
Dump the chicken and the marinade in a large roasting pan and arrange the chicken, skin side up, on top of the onions. Roast until the chicken is golden brown and the juices run clear when pierced with a knife, 40 to 50 minutes.
Ladle the chicken, sauce, onions, and lemon onto mounds of rice or couscous.

Nutrition Information

Show Details

Serving 1portion Calories 1122kcal (56%) Carbohydrates 15g (5%) Protein 75g (150%) Fat 84g (129%) Saturated Fat 21g (105%) Monounsaturated Fat 38g Trans Fat 1g Cholesterol 425mg (142%) Sodium 952mg (40%) Fiber 7g (28%) Sugar 4g (8%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 1122 kcal

% Daily Value*

Serving	1portion
Calories	1122kcal	56%
Carbohydrates	15g	5%
Protein	75g	150%
Fat	84g	129%
Saturated Fat	21g	105%
Monounsaturated Fat	38g	190%
Trans Fat	1g	50%
Cholesterol	425mg	142%
Sodium	952mg	40%
Fiber	7g	28%
Sugar	4g	8%