Moroccan Roasted Chicken
photo by Lavender Lynn
- Ready In:
- 1hr 30mins
- 2 tablespoons unsalted butter, softened
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon ground cinnamon
- salt & freshly ground black pepper
- 4 lbs chicken, whole, at room temperature
- 1 onion, quartered
- 4 garlic cloves
- 12 pitted dates
- 12 dried apricots
- 1⁄2 cup chicken stock or 1/2 cup broth, low-sodium
- Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the cumin, coriander, sweet paprika, cayenne and cinnamon and season with salt and pepper. Pat the chicken dry. Rub half of the spice butter under the skin and the rest over the chicken; season with salt and pepper.
- Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, garlic cloves, dates and dried apricots and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
- Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
- Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Carve the chicken and pass the chunky jus at the table.
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Excellent chicken! It's going into my Best of 2019 file! The chicken had such great flavor due to the perfect spice and butter blend. Yum!!! The technique of turning the chicken worked perfectly, too. I was skeptical, because I don't use a lot of dried fruit in my cooking, but the dried apricots and the dates created an amazing flavor for the sauce. Truly one of the best gravies I've ever had. Note: I did add 2 T. of flour to the chicken broth before adding to the pan juices. This made the gravy thicker, which we prefer. What a delicious meal. I even ate the apricots and dates on the side. Thank you for a winner!
This is such a fun technique to roast chicken, and the spices and flavors are to die for. I did leave out the dried fruit (can't stand that) but followed the rest of the directions exactly and thinking we've found a new favorite; the gravy was so rich and flavorful, topped the chicken and a baked potato with it to make a lovely dinner that is company perfect