Whole Spice-crusted Moroccan Chicken

Serves: 4 to 6

Your rating: None (2 votes)

These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

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

Preheat oven to 375° F.

Place all whole spices, lemon zest and salt in a spice grinder or mortar and grind to a coarse blend.

Lightly brush the chicken with oil and sprinkle spice blend evenly over the surface. Rub it in to blend with the oil.

Place the chicken in a roasting pan and roast for about 1 hour, until the internal temperature is 165° F.

Rest for 15 minutes and carve. Serve with Pomegranate Plum Reduction Sauce on the side, if desired.

Notes

You may purchase the spices already ground, but it is so much more aromatic to grind your own!

Steamed couscous is a terrific, quick-cooking side dish to this flavorful chicken.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired March 16, 2011.

Lynne Vea

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.

Learn more about our recipes. View guidelines »

More about: chicken, roasts, spices

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.

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