Moroccan Spiced Roast Chicken with Apricot and Almond Couscous
Embark on a culinary journey to North Africa with this Moroccan Spiced Roast Chicken, a dish that tantalizes the senses with its vibrant colors and intoxicating aromas. The chicken, roasted to perfection, boasts a beautifully crisp, golden skin infused with warm, earthy spices like cumin, coriander, and turmeric, complemented by a hint of sweet honey and tangy lemon. Its succulent meat falls off the bone, absorbing the complex flavors that dance on the palate. Served alongside a fluffy couscous studded with plump, sweet apricots and crunchy toasted almonds, this meal offers a symphony of textures and a harmonious blend of sweet, savory, and aromatic notes. It's a celebration of Moroccan hospitality and rich culinary traditions, promising an unforgettable dining experience that is both exotic and deeply comforting.
Ingredients
- •1 whole chicken, 3-4 pounds, or 6 bone-in, skin-on chicken thighs
- •2 tablespoons olive oil
- •1 tablespoon honey
- •Juice of 1/2 lemon
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1/2 teaspoon ground turmeric
- •1/2 teaspoon smoked paprika
- •1/2 teaspoon ground ginger
- •1/4 teaspoon ground cinnamon
- •Salt and freshly ground black pepper to taste
- •1 medium yellow onion, roughly chopped
- •4 cloves garlic, smashed
- •1 cup dry couscous
- •1.5 cups chicken broth
- •1/2 cup dried apricots, chopped
- •1/4 cup slivered almonds, lightly toasted
- •2 tablespoons fresh parsley, chopped
- •Optional: 1 tablespoon fresh mint, chopped, for garnish
Instructions
- 1
Preheat oven to 400 degrees F (200 degrees C). Pat the chicken dry thoroughly with paper towels.
- 2
In a small bowl, whisk together olive oil, honey, lemon juice, cumin, coriander, turmeric, paprika, ginger, cinnamon, salt, and pepper to create a fragrant spice rub.
- 3
Place the chopped onion and smashed garlic in the bottom of a roasting pan. Place the chicken on top of the vegetables. Generously rub the spice mixture all over the chicken, ensuring it is well coated.
- 4
Roast the chicken for 60-90 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C) in the thickest part of the thigh, without touching the bone. The skin should be golden brown and crispy. If using chicken thighs, roast for 40-50 minutes.
- 5
While the chicken roasts, prepare the couscous. In a medium saucepan, bring chicken broth to a boil. Add the dry couscous, stir once, then remove from heat, cover, and let stand for 5 minutes.
- 6
Fluff the couscous with a fork. Stir in the chopped dried apricots, toasted slivered almonds, and fresh parsley.
- 7
Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a tender and moist chicken.
- 8
Serve the carved chicken alongside the apricot and almond couscous, garnished with fresh mint if desired.
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