Indo-Moroccan Spiced Roast Chicken – with spicy pineappple wedges & roasted almonds

By |2017-05-18T15:20:19+02:00June 30th, 2011|Chicken & Poultry, Food, Mains, Recipe Index, Recipes|

My mother called it Tandoori chicken. Roasted on a silver baking tray it would envelop the kitchen in the musky, woody aroma of ground jeera (cumin) and the fresh slices of pineapple she added would caramelise and char slightly, releasing a sweet perfume. Not quite tandoori chicken, but I take those memories and make an Indo-Moroccan spiced roast chicken.