Moroccan Roasted Chicken
Recipe from Food & Wine


Moroccan Roasted Chicken
Lucy Schaeffer

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Servings: 4
Prep Time: 1 hr
Total Time: 1 hr 30 mins
Related Categories: African Cuisine, Baked and Roasted Chicken, Chicken, Moroccan Cuisine, North African Cuisine, Whole Roasted Chicken
 
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Ingredients
  • 2  tablespoons
    unsalted butter, softened
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  • 1  teaspoon
    ground cumin
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  • 1  teaspoon
    ground coriander
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  • 1  teaspoon
    sweet paprika
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  • 1/4  teaspoon
    cayenne pepper
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  • 1/4  teaspoon
    ground cinnamon
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  •  
    Salt and freshly ground pepper
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  • 1  4-pound
    chicken, at room temperature
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  • 1 
    onion, quartered
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  • 4 
    garlic cloves
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  • 12 
    pitted dates
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  • 12 
    dried apricots
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  • 1/2  cup
    chicken stock or low-sodium broth
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Directions
1.
Preheat the oven to 425 degrees 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.
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.
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.
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 degrees to 180 degrees.
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.
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