Moroccan Roast Chicken

Preparation info
    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • 1 roasting chicken
  • 1 tablespoon chopped parsley
  • 1 tablespoon chop

Method

Pound chopped parsley, chervil and onion in a mortar. Add butter, cumin, salt and red pepper, and pound to a smooth paste.

Spread chicken with this mixture and roast in usual manner, basting with sauce from time to time.