Moroccan Roasted Chicken
Moroccan Roasted Chicken could be just the gluten free and dairy free recipe you've been looking for. For $3.15 per serving, you get a main course that serves 4. One portion of this dish contains roughly 44g of protein, 50g of fat, and a total of 894 calories. 2060 people found this recipe to be yummy and satisfying. This recipe from Epicurious requires golden raisins, red skin potatoes, ground turmeric, and garlic cloves. From preparation to the plate, this recipe takes roughly 1 hour. Overall, this recipe earns a great spoonacular score of 91%. If you like this recipe, take a look at these similar recipes: Moroccan Roasted Chicken, Moroccan Chermoula Roasted Chicken, and Roasted Chicken With Moroccan Spices.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
1 (3 1/2-pound) chicken, cut into 8 pieces
1 cup dried apricots
2 tablespoons chopped fresh cilantro
4 garlic cloves, chopped
1/2 cup golden raisins
1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 tablespoons honey
1/4 cup olive oil
1/2 cup coarsely chopped pistachios
2 medium red onions, quartered
1 pound small red-skin potatoes, scrubbed and halved
Equipment:
aluminum foil
baking sheet
oven
bowl
frying pan
Cooking instruction summary:
Preparation 1. Preheat the oven to 350F. 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.
Step by step:
1. Preheat the oven to 350F. 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.
3. 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.
4. Bake the chicken, onions, and potatoes for 35 minutes.
5. Add the apricots and raisins and bake until the chicken is cooked through, 15 to 20 minutes more.
6. Garnish with the pistachios and cilantro.
7. Buy the full book from Harper
8. Collins 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 Harper
9. Collins Publishers.
Nutrition Information:
covered percent of daily need
