By Amanda Haas
Take your taste buds on a trip with this Moroccan-inspired dish. Spiced roasted chicken meets earthy root veggies, all topped with a bright, herb-packed sauce.
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|2 Tablespoon||kosher salt|
|1 Teaspoon||freshly ground black pepper|
|6 Whole||(6-8 oz) chicken legs|
|3 Tablespoon||olive oil, divided|
|2 Clove||garlic, grated or minced|
|1 Medium||red onion, cut into 8 pieces through the root end|
|6 Cup||diced root vegetables, such as carrots, rutabaga and/or parsnips|
|As Needed||kosher salt|
|1/2 Cup||extra-virgin olive oil|
|1 Cup||coarsely chopped parsley, mint and/or cilantro|
|1 1/2 Tablespoon||fresh lemon juice, plus more as needed|
|1 Clove||garlic, grated|
|1/2 Teaspoon||kosher salt|
|1/4 Teaspoon||freshly ground black pepper|
|1 Tablespoon||minced preserved lemon|
Combine the ingredients for the spice blend. Set aside.
2 Tablespoon kosher salt
1 Tablespoon cinnamon
1 Tablespoon coriander
2 Teaspoon turmeric
2 Teaspoon cumin
2 Teaspoon cardamom
1 Teaspoon freshly ground black pepper
Rinse the chicken and pat it dry. Combine 2 tablespoons of the spice mix with 1 tablespoon of olive oil and the minced garlic. Stir to combine, then rub all over the chicken pieces on both sides to coat. Allow to sit at room temperature for an hour, or if you prefer, refrigerate overnight.
6 Whole (6-8 oz) chicken legs
3 Tablespoon olive oil, divided
2 Clove garlic, grated or minced
When ready to cook, set Traeger temperature to 400°F and preheat, lid closed for 15 minutes. If you have an upper grate in your grill, make sure it is in the grill so the chicken can cook over the veggies.
400 ˚F / 204 ˚C
Combine the onion and diced vegetables with the remaining olive oil, another tablespoon of the spice mixture and a teaspoon of kosher salt. Toss to combine and spread out into one layer on a large baking sheet that will fit on the grill.
1 Medium red onion, cut into 8 pieces through the root end
6 Cup diced root vegetables, such as carrots, rutabaga and/or parsnips
As Needed kosher salt
When the Traeger has reached temperature, place the chicken legs on the top grate and the vegetables directly beneath them to catch the juices, leaving a small amount of space between chicken pieces. Cook for 20 minutes, then flip the chicken pieces and cook another 20 minutes, or until the thighs reach an internal temperature of 165°F. Remove the chicken from the grill and allow to rest for 10 minutes before serving. Check the vegetables to see if they are cooked through. If not, increase Traeger temperature to 450°F and allow them to roast for another 10 to 15 minutes.
450 ˚F / 232 ˚C
165 ˚F / 74 ˚C
While the chicken cooks, make the chermoula. Place all of the ingredients except the preserved lemon in the bowl of a food processor or a blender, and pulse to combine until the herbs are coarsely chopped, about 20 seconds. Scrape down the sides of the bowl if necessary to combine. Fold in the preserved lemon and taste, adding more seasoning if necessary.
1/2 Cup extra-virgin olive oil
1 Cup coarsely chopped parsley, mint and/or cilantro
1 1/2 Tablespoon fresh lemon juice, plus more as needed
1 Clove garlic, grated
1/2 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
1 Tablespoon minced preserved lemon
Place the roasted root vegetables on a platter with the chicken legs on top. Drizzle with a generous amount of the chermoula and serve the rest on the side. Enjoy!