Moroccan chicken — Morocco


Excerpted from Gluten Free Around the World by Aviva Kanoff


1 tsp. ground cinnamon
1 tsp. turmeric
1 tsp. ground cumin
paprika, garlic powder, salt, and freshly ground black pepper to taste
2 tbsp. honey
2 tbsp. olive oil
2 whole chickens, cut into eighths or 8 chicken leg quarters
2 cups pitted black, green, or mixed olives
2 cups frozen whole pearl onions
½ cup dried apricots
¼ cup dried figs
¼ cup dried dates


Preheat oven to 400°.
Mix all spices, honey, and oil in a bowl until combined.
Rub chicken all over with mixture from bowl. Place skin side up in a 10x13 pan. Top chicken with olives, onions, apricots, figs, and dates. Drizzle any remaining rub over the ingredients.
Bake 1 ½ hours, first hour covered, uncovering for last ½ hour or until skin is golden brown and chicken is cooked through.
Serves about 8


Recipe: Kosher, poultry