Member recipe

Moroccan Roasted Chicken

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 1 hour and 30 minutes Cook: 30 minutes

Skill level

Easy

Servings

Serves 4

Moroccan Roasted Chicken with Apricots

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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 and freshly ground pepper
  • One 4-pound chicken, at room temperature
  • 1 onion, quartered
  • 4 garlic cloves
  • 12 pitted dates
  • 12 dried apricots
  • 1/2 cup chicken stock or low-sodium broth

Method

  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.

  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° to 180°.

  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.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.