About This Dish
Tangier's grill restaurants are famous for their whole chickens marinated in a distinctive blend of chermoula, paprika, and garlic, then roasted over charcoal until the skin is mahogany-crispy and the meat impossibly juicy. The Tangier version uses more garlic and a heavier hand with paprika than elsewhere in Morocco. The chicken is typically served with french fries, bread, harissa, and a simple salad. In the evening, the streets of Tangier glow with the light of charcoal grills, and the aroma of roasting chicken draws crowds from blocks away.
Ingredients
- 1 (about 1.5 kg) Whole chicken
- 8 cloves Garlic, minced
- 2 tbsp Paprika
- 2 tsp Ground cumin
- 4 tbsp Olive oil
- 3 tbsp Lemon juice
- 3 tbsp Fresh cilantro
- 2 tsp Salt
- 1/2 tsp Cayenne pepper
Instructions
- 1
Blend garlic, paprika, cumin, olive oil, lemon juice, cilantro, salt, and cayenne into a paste.
- 2
Rub paste all over the chicken, including under the skin. Marinate 4-12 hours.
- 3
Grill over medium charcoal for 1 hour, turning regularly, or roast in oven at 200C (400F).
- 4
The chicken is done when the skin is deeply colored and juices run clear.
- 5
Serve with french fries, bread, harissa, and salad.
Tips & Tricks
- The long marination is what makes this chicken special.
- Spatchcocking (removing the backbone) speeds up grilling.
- Baste with the marinade during cooking for extra flavor.