Moroccan Roasted Chicken

Moroccan Roasted Chicken

Moroccan Roasted Chicken. Preheat the oven 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.

Yields1 Serving
Prep Time20 minsCook Time1 minsTotal Time2 mins
 2 tbsp unsalted butter, softened
 1 tbsp ground cumin
 1 tbsp ground coriander
 1 tbsp sweet paprika
  tbsp cayenne pepper
 ¼ tbsp ground cinnamon
 Salt and freshly ground pepper
 1 onion, quartered
 4 garlic cloves
 10 pitted dates
 10 dried apricots
 ½ cup chicken stock or low-sodium broth
 1 big chicken at room temperature
1

Step 1
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.

Step 2
Pat the chicken dry. Rub half of the spice butter under the skin and the rest over the chicken; season with salt and pepper.

Step 3
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.

Step 4
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°.

Step 5
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.

Moroccan Roasted Chicken

Ingredients

 2 tbsp unsalted butter, softened
 1 tbsp ground cumin
 1 tbsp ground coriander
 1 tbsp sweet paprika
  tbsp cayenne pepper
 ¼ tbsp ground cinnamon
 Salt and freshly ground pepper
 1 onion, quartered
 4 garlic cloves
 10 pitted dates
 10 dried apricots
 ½ cup chicken stock or low-sodium broth
 1 big chicken at room temperature

Directions

1

Step 1
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.

Step 2
Pat the chicken dry. Rub half of the spice butter under the skin and the rest over the chicken; season with salt and pepper.

Step 3
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.

Step 4
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°.

Step 5
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.

Moroccan Roasted Chicken

Moroccan Roasted Chicken