With a little assistance from Epicurious today, we have dinner tonight. This is so full of flavour, tender and delicious. I only changed a few things in this recipe, so for the most part I followed it as it was. Another meal that takes very little time to prepare and great for fuss free dinners.
Roasted Moroccan Chicken
Serves 4 to 6
2lb/1kg Chicken (I used two chicken breast and 4 chicken thighs with skin on)
4 Medium sized red potatoes, cut into quarters
1 Large white onion, roughly cut
1/4 Cup/60 ml of olive oil
2 Tablespoons of honey
2 Teaspoons of cumin
2 Teaspoons of turmeric
1 Teaspoon of cinnamon
4 Garlic cloves, roughly chopped
1/2 Cup/95 grams dried apricots
1/2 Cup/50 grams pistachios, roughly chopped
1/2 Cup/120 ml of white cooking wine
Small bunch of cilantro, roughly chopped.
Preheat oven to 350 degrees F.
In a small bowl, combine the olive oil, honey, cumin, turmeric, cinnamon, garlic and salt. Stir to combine and set aside
In a deep sided large roasting dish, add the chicken, potatoes and onions. Pour over mixture, reserving about one tablespoon. Make sure all the chicken and potatoes are coated well with the oil mixture. With the reserved oil mixture, add the apricots and set aside.
Roast the chicken for about 30 minutes. Remove from oven and add in the wine and apricots and roast for a further 20 minutes or so until the chicken is just cooked and potatoes are tender.
Remove from oven and top with the pistachios and cilantro to serve.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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