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May 9 / JW

Moroccan Spiced Chicken with Smashed Potatoes

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This is a good dish for entertaining or just for a family dinner. It’s really simple and something that you can tweak endlessly to really suite your tastes.

Ahead of time, roast a head of garlic- place whole head with a bit of olive oil and salt in some foil in a 150C oven for about 45 minutes.

First start out with a whole roasting chicken(much cheaper than buying the peices!), and break it down it 4 peices- legs and thighs, and breasts. Save the carcass for making chicken stock later.  Sprinkle chicken with Ras El Hanout and some salt and pepper, and set aside in the fridge while you work on the potatoes.

Cut the potato into halves or quarters and boil in salted water until they can easily be pierced with a fork. Strain and put back in pot for a couple minutes just to remove any excess water  still in the potatoes.

Place on a big platter and smash them with a fork. Add shallot, parsley, roasted garlic, salt, pepper, parmesan, lemon zest  and olive oil, and carefully mix/smash in with the potato. Grate a little more parm on top and place in the oven on about 170C (at the same time you put the chicken in)

Now heat a heavy bottomed pan with some olive oil(cast iron if you can) and place the chicken in skin side down. Brown on both sides, about 5 minutes each side, then move to oven to finish for another 15 minutes or so.

Place chicken on top of potatos and enjoy!

Here’s the Recipe:

Moroccan Chicken with Smashed Potatoes

Ingredients

  • 1 Whole Roasting Chicken, Quartered
  • 8-10 Small waxy potatoes(red or white)
  • Handful Chopped flat parsley
  • 2Tbl Olive Oil
  • 1 Small Shallot, thinly sliced
  • 1 Head of garlic, roasted
  • 1Tbl Grated Parmesan
  • 1tsp lemon zest(1/2 a lemon)
  • salt and pepper, to taste
  • 1tsp ras el hanout(for chicken)

Cooking Directions

  1. Wrap garlic in foil with some olive oil and salt and roast on 150C for about 45 minutes.
  2. Quarter chicken and season. Set aside.
  3. Prep all ingredients for potatoes(parsley, shallot, lemon, garlic). Cut potatoes and boil.
  4. Drain and place on a large platter. Smash with fork and mix in parsley, olive oil,shallot, garlic, lemon.
  5. Grate parmesan over and season to taste.
  6. Heat skillet to medium high and brown chicken on both sides 5-7 minutes.
  7. Heat oven to 170C. Put potatoes in the bottom and chicken on the top rack to finish, about 15 minutes.

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