Moroccan-Style Roast Chicken with Coriander and Mint

Preparation info

  • Serves


    • Difficulty


Appears in

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By Joyce Goldstein

Published 1992

  • About

Some people think they hate cilantro, yet they devour Mexican and North African sauces that are laced with this pungent green herb. This is a classic chicken recipe from North Africa, and those folks who claim they don’t like cilantro will enjoy it and wonder what makes it so good.


Spice Paste Marinade

  • ½ cup chopped fresh cilantro
  • ½ cup chopped fresh mint
  • 2



Stir together all the marinade ingredients into a paste. Reserve half of it. Rub the remaining paste over the outsides and in the cavities of the poussins or Cornish hens.

Preheat the oven to 450 degrees. Place the birds on a rack in a shallow roasting pan a