Whole Spice-crusted Moroccan Chicken
Serves: 4 to 6
I am a great believer in creating your own spice blends and rubs. PCC makes this so easy by offering a wide variety of spices in bulk. You can mix and match with just the amount of each you need. Fresh spices are full of aromatic oils and will really change the personality of your dish!
Ingredients
Preparation
NotesIngredients
- 1 whole PCC Organic chicken (about 4 pounds) Add to list
- 1/2 stick cinnamon, crushed Add to list
- 1 teaspoon cumin seeds Add to list
- 1 teaspoon coriander seeds Add to list
- 3 whole cloves Add to list
- 1 teaspoon peppercorns Add to list
- 1 tablespoon lemon zest (or 2 strips lemon peel, about 1/3-inch wide) Add to list
- 1 teaspoon sea salt Add to list
- Olive oil for brushing Add to list
- Pomegranate Plum Reduction Sauce Add to list
Preparation
Preheat oven to 375° F.
Rinse and pat dry the chicken.
Place all of the whole spices, the lemon zest or peel and salt in a spice grinder or mortar and grind to a coarse blend. Lightly brush the entire surface of the chicken with the oil and sprinkle the spice blend evenly over the surface. Rub it in to blend it with the oil.
Place the chicken in a roasting pan and roast for about 1 hour or until the internal temperature is 165° F.
Allow it to rest for 15 minutes and carve. Serve with the Pomegranate Plum Reduction Sauce on the side.
Notes
You may purchase the spices already ground, but it is so much more aromatic to grind your own!
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired March 16, 2011.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
Comments
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This was very good! I saw in
This was very good! I saw in the picture that there was an orange displayed so I peeled a large orange and squeezed a little over the top of the chicken before applying the spices and then stuffed the whole orange into the cavity of the chicken. The flavor of the orange was very subtle behind the moroccan flavor.
May 09, 2011 at 01:21 PM — Tamara