Ras el Hanout Roasted Chicken with veggies

Ras El Hanout Roasted Chicken with Veggies using Afro Fusion Cuisine Ras El Hanout Seasoning. This recipe can be done in the oven or on the grill with very similar results.

INGREDIENTS

1 Whole Chicken- cleaned 2 tbs of dry coriander 4 tablespoons of “Afro Fusion Tagine or Ras El Hanout  Seasoning” 3 tablespoons of  Afro Fusion Cuisine All Purpose seasoning 1 Cup of  fresh onion diced 6 medium size potatoes peeled and cube 1 inch 4 celeri stems cut in big chunks 4 large carrots cleaned and cut  inch lenght  ( you can use as well brussel sprouts, or any other veggie of your choice) 1/2 cup of ketchup or tomato pureed or Alternatively, if you have some left over of our Joloff sauce…use it:)- 1- 2 tablespoons of vegetable oil 1/2 cup of melted butter salt/ pepper to taste

DIRECTIONS

 1. Mix all your spice ingredients with tomato or ketchup, melted butter and vegetable oil  in a cup. Add salt and pepper to taste. Take about 2 tbs of this mixture to brush off your veggies and set aside

2. with the tip of your knife , make little incisions on your chicken for your spices to penetrate skin ( Best Flavor)

3. Rub generously your chicken with your seasoning mixture ( make sure your seasoning gets into your chicken incisions

4. let your chicken sit in the fridge in a sealed bag for 2-3 hrs ( Best flavor achieved overnight)

5. in a roasting pan at 375 Fahrenheit or on the Grill, roast/Broil or Grill  your chicken and veggies to desired tenderness ( I do about 45 minutes to 1 hour). Make sure to baste your chicken and veggies every 10-15 minutes with the Juices flowing from the Chicken

PS: your chicken can be roasted or grilled and it is always good to let it marinate at least 3 hours before the cooking time or even better, do it the day before

ENJOY Our Ras el Hanout Roasted Chicken with Veggies!!!

#chicken #NorthAfricanCuisine