In this video, I share a flavorful and well-balanced meal that’s perfect for lunch or dinner.
Tender chicken marinated with warm spices and harissa, cooked in a roasting bag to lock in moisture and flavor.
Roasted vegetables seasoned with rosemary and turmeric, and a refreshing lemon herb rice with a Moroccan twist.
A complete dish that’s easy to prepare, visually appealing, and packed with taste!
🧄 Chicken Marinade Ingredients:
– 1 whole chicken
– Salt, black pepper
– Ginger, turmeric
– 1 tablespoon harissa
– Chopped parsley
– Rosemary (dry or fresh)
– 2 bay leaves
– Olive oil + vegetable oil
– A splash of water
Preparation:
Mix all marinade ingredients and coat the chicken thoroughly.
Place the chicken in a cooking bag, seal it, and bake in a preheated oven at 200°C (392°F) for about 75 minutes.
Once cooked, remove from the bag and broil or roast until golden and crispy.
🥕 Roasted Vegetable Marinade:
– Chopped parsley
– Salt, black pepper
– Turmeric
– 1 tablespoon harissa
– Rosemary
– Olive oil
Vegetables Used:
– Zucchini slices
– Boiled potato chunks
– Boiled carrot slices
Preparation:
Season each vegetable separately with the marinade.
Arrange on a baking tray and roast until golden and slightly crisp.
🍋 Lemon Herb Rice Recipe:
Ingredients:
– 2 cups basmati or long-grain rice
– 3 cups water or light chicken broth
– 1 tablespoon olive oil or butter
– 2 garlic cloves, finely chopped
– 1 teaspoon lemon zest
– Juice of ½ lemon
– Salt, white or black pepper
– 2 tablespoons chopped parsley
– 1 teaspoon ghee or clarified butter (added after cooking)
Preparation:
1. Rinse and soak the rice for 20 minutes, then drain.
2. In a pot, heat olive oil and sauté garlic until fragrant.
3. Add rice and stir for 2 minutes to coat.
4. Pour in water or broth, add salt, pepper, lemon zest, and juice.
5. Cover and cook on low heat for 15–18 minutes until rice is tender.
6. Once cooked, gently stir in parsley and ghee for a rich finish.
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Dining and Cooking