You need a cooked roasted chicken for your sauce. Remove giblets from chicken if it has any. If you always wash chicken before cooking, make sure the sink is empty and no dishes around. Washing the bird or not, it’s up to you, some does, some does not. However; food professionals and chefs recommend not to to wash any type of meat before cooking to minimise bacteria spread in your kitchen.
Place it into a roasting pan. Chop some fresh coriander and parsley, mix them with pinch of salt, 1 tablespoon of lemon juice, pinch of powdered black pepper and ginger. Rub this mixture all over the inside and outside of the chicken. Cover and refrigerate overnight if possible, to marinate. Just before roasting, roughly chop 1 small orange or lemon and stuff into the cavity of the chicken. Cover with aluminium paper, and roast at the maximum heat for 5 to 6 hours, depending on the weight of the bird. Halfway cooking, begin basting the bird with the pan juices. Repeat this, 2 or 3 times before removing the bird from the oven.
Prepare the sauce :
- Pour oil in a large pan over medium heat. Saute onion, garlic until soft and translucent.
- Stir in celery, tomato, vinegar, chicken sauce you put aside, all spices and herbs. Simmer 25 to 30 minutes
- After about 30 to 35 minutes, the sauce is cooked and less runny. If not, add cornstarch and mix well and allow to cook few minutes.
- Pass the sauce through a sieve into back to the pan where it was cooked.
- Add honey and raisins and stir on a medium heat for about 10 minutes. Remove from the heat.
- Before serving, cover the whole chicken with sticky sauce and back to the oven for a 10 to 15 minutes. Watch it closely, it can burn easily.
- Remove from the oven and serve.
Other Moroccan Chicken Recipes:
Honey and Orange Roasted Chicken
Moroccan sweet chicken with almonds and apricots
Sticky Roasted Ras El Hanout Chicken