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Restaurants›Albaraka Mediterranean Market and Grill›Whole Chicken Mashoob Recipe

Whole Chicken Mashoob Recipe

Name: Albaraka Mediterranean Market and Grills Whole Chicken Mashoob Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 item whole halal chicken (about 3–4 lb / 1.4–1.8 kg), giblets removed; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 cup plain yogurt (full-fat); 6 item garlic cloves, minced; 3 tbsp fresh lemon juice; 3 tbsp olive oil; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 1 tsp smoked paprika; 1 tsp ground cinnamon; 0.5 tsp ground cardamom; 0.5 tsp ground allspice; 0.5 tsp red pepper flakes (adjust to heat preference); 0.25 tsp turmeric or saffron threads (optional for color); 1 tsp salt (for marinade); 1 item yellow onion, quartered; 2 item carrot, cut into large chunks; 2 item celery stalks, cut into large pieces; 2 item bay leaves; 3 tbsp butter, melted; 2 tbsp olive oil (for basting); 0.25 cup fresh parsley, chopped; 0.25 cup toasted slivered almonds or pine nuts (optional); 4 item fresh lemon wedges

Inspired by Albaraka Mediterranean Market and Grill

Time2h

Serves4

Chicken Mashoob made with 100% Halal chicken, spiced.

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Ingredients

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Whole Chicken

1 item whole halal chicken (about 3–4 lb / 1.4–1.8 kg), giblets removed

2 tsp kosher salt

1 tsp freshly ground black pepper

Marinade / Spice Paste

1 cup plain yogurt (full-fat)

6 item Garlic cloves, minced

3 tbsp fresh lemon juice

3 tbsp olive oil

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground turmeric

1 tsp Smoked paprika

1 tsp Ground cinnamon

1/2 tsp ground cardamom

1/2 tsp ground allspice

1/2 tsp red pepper flakes (adjust to heat preference)

1/4 tsp turmeric or saffron threads (optional for color)

1 tsp salt (for marinade)

Aromatic Vegetables & Basting

1 item yellow onion, quartered

2 item carrot, cut into large chunks

2 item celery stalks, cut into large pieces

2 item bay leaves

3 tbsp Butter, melted

2 tbsp olive oil (for basting)

Finishing & Garnish

1/4 cup Fresh parsley, chopped

1/4 cup toasted slivered almonds or pine nuts (optional)

4 item fresh lemon wedges

Method

Whole Chicken

Prepare chicken

Pat the whole halal chicken dry with paper towels. Loosen the skin over the breast gently with your fingers, creating pockets for the marinade. Sprinkle 2 tsp kosher salt and 1 tsp freshly ground black pepper inside the cavity and over the exterior; rub lightly.

Marinade / Spice Paste

Make the marinade

In a medium bowl, combine 1 cup plain yogurt, 6 minced garlic cloves, 3 tbsp lemon juice, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp smoked paprika, 1 tsp ground cinnamon, 0.5 tsp ground cardamom, 0.5 tsp ground allspice, 0.5 tsp red pepper flakes, 0.25 tsp turmeric or a pinch of saffron threads, and 1 tsp salt. Whisk thoroughly until smooth and uniform.

Marinate chicken

Spread roughly half the marinade under the loosened skin of the chicken breasts and thighs, using your fingers to distribute it evenly. Rub the remaining marinade all over the outside and inside the cavity of the chicken. Place the chicken in a baking dish or large resealable bag, cover, and refrigerate for at least 4 hours, preferably overnight for best flavor penetration.

Aromatic Vegetables & Basting

Prepare aromatics

When ready to roast, preheat the oven to 425°F (220°C). Arrange the quartered onion, carrot chunks, celery pieces and 2 bay leaves in the bottom of a roasting pan or ovenproof dish to create a flavor bed and to lift the chicken. Drizzle the vegetables with 1 tbsp olive oil and sprinkle lightly with salt.

Truss and place chicken

Remove the chicken from the refrigerator about 20 minutes before roasting to come closer to room temperature. Tuck the wing tips under the bird and tie the legs together with kitchen twine (trussing) to promote even cooking. Place the chicken breast-side up on top of the vegetable bed.

Baste and roast

Mix 3 tbsp melted butter with 1 tbsp olive oil. Brush about half of this basting mix over the chicken. Roast the chicken in the preheated oven at 425°F (220°C) for 15 minutes to get a good initial sear on the skin. After 15 minutes, reduce oven temperature to 375°F (190°C). Continue roasting, basting every 15–20 minutes with remaining butter-oil mixture and pan juices, until the internal temperature at the thickest part of the thigh (not touching bone) registers 165°F (74°C). For a 3–4 lb chicken this will be about 45–55 more minutes; total roasting time approximately 60–75 minutes depending on size.

Check for doneness

If you do not have a thermometer, check doneness by piercing between thigh and body — juices should run clear with no pink. If skin is browning too quickly, tent loosely with aluminum foil for the remaining time.

Finishing & Garnish

Rest the chicken

Transfer the roasted chicken to a cutting board and tent loosely with foil. Let rest 10–15 minutes; this redistributes juices and makes carving easier.

Carve and serve

Remove and discard (or reserve) the bay leaves. Carve the chicken into breasts, thighs, drumsticks, and wings. Spoon some of the pan juices and roasted vegetables onto a serving platter. Sprinkle chopped parsley and toasted slivered almonds or pine nuts over the chicken. Serve with lemon wedges on the side for squeezing.