Morrocan roasted chicken

Name: Morrocan roasted chicken
Total time: 5400 s
Yield: 4 people
Cuisine: American
Ingredients: 2 Tbsp 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 and freshly ground pepper; 1 (4 pound) chicken, at room temperature; 1 onion, quartered; 4 garlic cloves; 12 pitted da tes; 12 dried apricots; 1/2 cup chicken stock or low-sodium broth; Pepper palace apricot seasoning rub; Pickled lemon (this is a Morrocan type of staple that you can find in specialty shops or make)

Katatonickat @katatonickat

Canada

I have done this two ways. The pan makes it so juicy and flavorful. But I recently received one of those ceramic chicken Roaster gadgets to cook your chicken in. I found it very moist doing this method and easier clean up but, my favourite still remains the pan. If you have one of the ceramic beer chicken roasters you can cook your chicken at the temperature of 325 degree Fahrenheit for about one and a half hours (95 minutes) and it turns out pretty darn good. I should warn you I like to experiment and added an extra pre bought spice mix but really, it tastes pretty good without the extra spice mix. My cats always do the happy dance when I cook chicken but try to limit them because feeding them a bit, may not hurt but, cats do not hunt chicken in the wild with spices in it…

Katatonickat @katatonickat

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Ingredients

1hr 30 minutes

4 people

2 Tbspunsalted butter, softened
1 teaspoonground cumin
1 teaspoonground coriander
1 teaspoonsweet paprika
1/4 teaspooncayenne pepper
1/4 teaspoonground cinnamon
Salt and freshly ground pepper
1 (4 pound)chicken, at room temperature
1onion, quartered
4garlic cloves
12pitted da tes
12dried apricots
1/2 cupchicken stock or low-sodium broth
Optional
Pepper palace apricot seasoning rub
Pickled lemon (this is a Morrocan type of staple that you can find in specialty shops or make)

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Steps

1hr 30 minutes

1

(The method for roaster is preset the oven for 325 degrees Fahrenheit for 95 minutes). (The Method for pan is to preheat oven to 425 degrees Fahrenheit and position a rack in the lower third of the oven. You will need a meat thermometer. And time is approximately 70+ minutes)
2

Now prepare your spice, In a bowl, mix the butter with the cumin, coriander, sweet paprika, cayenne and cinnamon.
3

You would lift the skin of the bird and put half of your butter mixture between the skin (do upper and underside of chicken) and meat. Then rub the rest of the spice mixture on top of the chicken all over. Next season with salt and pepper.
4

(If you are using a roaster then proceed with these instructs) place chicken on roaster and add the entire chicken stock and/or some of your leftover sparkling wine (no more liquid needs to be added). Scattering the onion, garlic cloves, dates and dried apricots. Optional to add in the preserved lemons at this stage.(You will note that the second picture has instructions for the chicken roaster.)
5

(Skip step if you are cooking in a pan). If using the chicken roaster you are done until it finishes cooking and no more liquids need to be added.
6

(Proceed I f you are doing the pan method and continue with following instructs:) Scattering the onion, garlic cloves, dates and dried apricots and optional preserved lemons onto the pan which has been lined with tinfoil or parchment.
7

Add 1/2 cup of chicken stock 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. If necessary add more chicken stock and more time - ovens vary.
8

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°.
9

Once your chicken is cooked, 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.
10

Carve the chicken and use the excess chunky jus at the table. I love the cooked fruit in it.