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Roasted Moroccan Chicken

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 60 min
  • $$
Gatheredtable
from Gatheredtable Test Kitchen

Ingredients

  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1 tablespoon extra virgin olive oil
  • 1 whole chicken
  • 3 tomatoes, diced
  • 1/2 cup dried apricots, chopped
  • 4 garlic cloves, minced
  • 1/4 cup raisins
  • 2 cups chicken broth

Directions

Prep: 1. Preheat oven to 375. 2. Chop tomatoes and apricots. Mince garlic. Make: 1. Combine all dried spices in a bowl (cinnamon, cumin, turmeric, paprika, sea salt). Stir in olive oil. 2. Place chicken in a roasting pan, gently rub it all over with the oil/spice mix using your hands. 3. Stir together the tomatoes, apricots, garlic, raisins, and broth and pour around base of chicken. 4. Bake for 50 minutes (or until chicken is cooked through, with an internal temperature of 150). 5. Remove chicken and gently simmer broth/vegetable mixture over stovetop for 10 minutes. 6. Carve the chicken, and serve pieces topped with the vegetable mixture.

Notes

We strongly recommend using dried Turkish Apricots if available - they are richer in flavor.

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