Spiced Moroccan Roast Chicken with Apricot and Date Glaze
Experience the vibrant and aromatic flavors of Morocco with this Spiced Moroccan Roast Chicken with Apricot and Date Glaze. This dish features a succulent whole chicken marinated in a rich blend of spices, including cumin, coriander, and sweet paprika, balanced with the natural sweetness of pitted dates and dried apricots. The chicken is roasted to perfection, resulting in a juicy, golden-brown exterior and a flavorful glaze that elevates any meal. Perfect for family gatherings or a special occasion, serve this dish with couscous or roasted vegetables to complete the experience.
N/A
Servings
488
Calories
14
Ingredients
Ingredients
unsalted butter
2 tablespoons (softened)
ground cumin
1 teaspoon
ground coriander
1 teaspoon
sweet paprika
1 teaspoon
cayenne pepper
1/4 teaspoon
ground cinnamon
1/4 teaspoon
salt
to taste
black pepper
to taste (freshly ground)
whole chicken
4 lbs (at room temperature)
onion
1 (quartered)
garlic cloves
4
pitted dates
12
dried apricots
12
low-sodium chicken stock
1/2 cup
Instructions
1
Preheat your oven to 425°F (220°C) and position a rack in the lower third. In a mixing bowl, combine the softened unsalted butter with ground cumin, ground coriander, sweet paprika, cayenne pepper, ground cinnamon, and a generous pinch of salt and pepper. Mix until well blended.
2
Prepare the chicken by patting it dry with paper towels. Carefully rub half of the spice butter mixture under the skin of the chicken, taking care not to tear the skin. Rub the remaining spice butter all over the outside of the chicken, seasoning with additional salt and pepper.
3
Place the chicken breast-side-up on a rack in a roasting pan. Scatter the quartered onion, garlic cloves, pitted dates, and dried apricots around the chicken. Pour in ½ cup of water to keep the environment moist while roasting.
4
Roast the chicken in the preheated oven for 30 minutes. The breast should be firm and beginning to brown in spots. Carefully turn the chicken breast-down using tongs and roast for an additional 20 minutes, allowing the skin to perfectly crisp up.
5
After 20 minutes, turn the chicken breast-side-up once more. Pour in another ½ cup of water and continue roasting for about 20 minutes, or until an instant-read thermometer inserted into the inner thigh registers an internal temperature of 175°F to 180°F (75°C to 82°C).
6
Once cooked, carefully tilt the chicken to drain the juices from the cavity into the pan. Transfer the chicken to a cutting board to rest. Remove the rack from the pan and skim off any excess fat from the surface of the cooking juices.
7
Place the roasting pan over high heat and add in the chicken stock. Use a wooden spoon to scrape up any caramelized bits from the bottom of the pan. Allow the sauce to simmer for a few minutes to meld the flavors.
8
Carve the rested chicken and serve it on a platter, drizzling the chunks of jus over the top or passing it at the table for guests to enjoy.
Nutrition Information
31g
Fat
22.5g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Moroccan Roast Chicken with Apricot and Date Glaze?
It is a succulent whole chicken marinated in aromatic Moroccan spices and roasted with dates and apricots for a sweet and savory flavor profile.
What are the primary flavor components of this dish?
The dish features vibrant spices like cumin, coriander, and paprika, balanced with the sweetness of dried apricots and pitted dates.
Which spices are included in the butter rub?
The rub includes ground cumin, ground coriander, sweet paprika, cayenne pepper, and ground cinnamon.
What is the recommended oven temperature?
The oven should be preheated to 425 degrees Fahrenheit or 220 degrees Celsius.
How do I prepare the spice butter mixture?
Combine softened unsalted butter with the ground spices, salt, and pepper in a mixing bowl until well blended.
Where should the spice butter be applied to the chicken?
Rub half the spice butter under the skin and the remaining half all over the outside of the chicken.
What fruits are roasted alongside the chicken?
Twelve pitted dates and twelve dried apricots are scattered around the chicken in the roasting pan.
How long is the initial roasting period?
The chicken is roasted breast-side-up for the first 30 minutes of cooking.
Why is water added to the roasting pan?
Water is added to the pan to maintain moisture and prevent the aromatics from burning during roasting.
When should I turn the chicken over?
After the first 30 minutes, turn the chicken breast-side-down using tongs to help the skin crisp up.
How long does the chicken roast breast-side-down?
The chicken should roast in the breast-down position for approximately 20 minutes.
What is the final roasting step?
Turn the chicken breast-side-up again, add more water, and roast for another 20 minutes until the internal temperature is reached.
What is the target internal temperature for the chicken?
The chicken is done when an instant-read thermometer registers between 175 and 180 degrees Fahrenheit.
Where is the best place to measure the internal temperature?
Insert the thermometer into the inner thigh to ensure the meat is fully cooked.
What should be done with the juices inside the chicken cavity?
Once cooked, tilt the chicken so the juices drain from the cavity into the roasting pan to be used for the sauce.
How do I prepare the pan jus or sauce?
Add chicken stock to the roasting pan over high heat and scrape up the caramelized bits from the bottom.
How long should the sauce simmer?
Allow the sauce to simmer for a few minutes to meld the flavors after scraping the pan.
How many calories are in a serving of this chicken?
There are 488 calories per serving of this Moroccan roast chicken.
What is the fat content per serving?
Each serving contains 31 grams of fat.
How much protein does this dish provide?
This recipe provides 37.5 grams of protein per serving.
What is the carbohydrate count?
There are 22.5 grams of carbohydrates per serving.
What size chicken is recommended?
A 4-pound whole chicken at room temperature is ideal for this recipe.
How many garlic cloves are used?
The recipe calls for 4 garlic cloves to be scattered in the roasting pan.
How is the onion prepared?
One whole onion should be quartered before being added to the pan.
What type of chicken stock is preferred?
Use 1/2 cup of low-sodium chicken stock for the best results in the sauce.
Should the chicken be cold before roasting?
No, the chicken should be at room temperature before you begin the preparation process.
Where should the oven rack be positioned?
Place the rack in the lower third of the oven for even roasting.
What are the best side dishes for this meal?
It is recommended to serve this dish with couscous or roasted vegetables.
How is the chicken served after resting?
Carve the chicken and serve it on a platter, drizzling the prepared pan jus over the meat.
What tags describe this recipe?
The recipe is tagged as Moroccan, roast chicken, dinner, main course, and comfort food.