Moroccan Roasted Chicken

Moroccan Roasted Chicken
Moroccan Roasted Chicken
During the developing and testing process for this book, this dish became Hubby's new favorite. Totally unexpected—I was sure he'd steal a line from the kids and say, "Thank you anyway, but this is not my taste." (We taught them to say that instead of "Ooo, yick!") It's just not the usual stuff and spices he goes for, but apparently the combination was soooo his taste. And mine, too. It's one of those winner recipes that will make you dance around your kitchen. You may hug me now.
  • Preparing Time: -
  • Total Time: -
  • Served Person: 4 Servings
Moroccan Chicken Potato Kid-Friendly Dinner Raisin Apricot Pistachio Kosher Cinnamon Cumin Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Small Plates
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons ground cumin
  • cooking spray
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons ground turmeric
  • 1/2 cup golden raisins
  • 1 cup dried apricots
  • 4 garlic cloves, chopped
  • 1 (3 1/2-pound) chicken, cut into 8 pieces
  • 2 medium red onions, quartered
  • 1 pound small red-skin potatoes, scrubbed and halved
  • 1/2 cup coarsely chopped pistachios
  • Carbohydrate 77 g(26%)
  • Cholesterol 202 mg(67%)
  • Fat 69 g(106%)
  • Fiber 9 g(35%)
  • Protein 59 g(117%)
  • Saturated Fat 15 g(75%)
  • Sodium 213 mg(9%)
  • Calories 1146

Preparation 1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil; spray the foil with cooking spray. 2. Mix together the honey, olive oil, cumin, turmeric, cinnamon, and garlic in a small bowl. Place the chicken, onions, and potatoes in a large bowl. Toss with three-quarters of the honey mixture and arrange in a single layer on the prepared pan. Toss the apricots and raisins with the remaining honey mixture and set aside. 3. Bake the chicken, onions, and potatoes for 35 minutes. Add the apricots and raisins and bake until the chicken is cooked through, 15 to 20 minutes more. Garnish with the pistachios and cilantro. Buy the full book from HarperCollins or from Amazon. Recipe from Joy of Kosher, by Jamie Geller. Copyright © 2013 by Jamie Geller. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

Preparation 1. Preheat the oven to 350°F. Line a baking sheet with aluminum foil; spray the foil with cooking spray. 2. Mix together the honey, olive oil, cumin, turmeric, cinnamon, and garlic in a small bowl. Place the chicken, onions, and potatoes in a large bowl. Toss with three-quarters of the honey mixture and arrange in a single layer on the prepared pan. Toss the apricots and raisins with the remaining honey mixture and set aside. 3. Bake the chicken, onions, and potatoes for 35 minutes. Add the apricots and raisins and bake until the chicken is cooked through, 15 to 20 minutes more. Garnish with the pistachios and cilantro. Buy the full book from HarperCollins or from Amazon. Recipe from Joy of Kosher, by Jamie Geller. Copyright © 2013 by Jamie Geller. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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