Moroccan Roast Chicken and Potatoes (Printable Version)
# What You'll Need:
→ Spice Rub
01 -
1 teaspoon dried coriander
02 -
1 teaspoon smoked paprika
03 -
½ teaspoon cayenne pepper
04 -
1 teaspoon sumac
05 -
1 teaspoon black pepper
06 -
1 teaspoon ground cumin
07 -
1 teaspoon ground cinnamon
08 -
1 teaspoon salt
→ Main Ingredients
09 -
1 whole chicken (approximately 2 kg)
10 -
4 tablespoons olive oil
11 -
450 g baby potatoes, cleaned
12 -
2 cups cherry tomatoes, washed
13 -
8 cloves garlic, peeled
14 -
10 dried apricots, roughly chopped
15 -
½ teaspoon salt, or to taste
16 -
¼ teaspoon pepper, or to taste
17 -
1 tablespoon fresh parsley, chopped
# Step-by-Step Directions:
01 -
Preheat oven to 180°C (350°F).
02 -
In a small bowl, combine all the spice rub ingredients together (dried coriander, smoked paprika, cayenne pepper, sumac, black pepper, ground cumin, ground cinnamon, and salt).
03 -
Clean the chicken, pat it dry and remove any giblets. Thoroughly coat the chicken with the prepared spice rub. Add 2 tablespoons of olive oil to the tagine, then place the seasoned chicken inside.
04 -
In a bowl, combine potatoes, tomatoes, garlic, and chopped apricots. Drizzle with the remaining 2 tablespoons of olive oil, season with salt and pepper, and toss until evenly coated. Arrange the mixture around the chicken in the tagine.
05 -
Cover the tagine with its lid and bake for approximately 1 hour and 45 minutes to 2 hours. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh registers 74°C (165°F). At this point, the meat should be tender enough to fall off the bones.
06 -
Garnish with fresh parsley before serving. The natural juices released during cooking create a delicious gravy to spoon over the chicken and potatoes.
# Helpful Notes:
01 -
Sumac is a reddish-purple powder used as a spice in Middle Eastern cuisine to add a lemony taste to salads or meat.
02 -
If dried apricots are unavailable, substitute with raisins or dried cranberries.
03 -
A Dutch oven can be used if you don't have a tagine, although cooking in a tagine produces a browner, slightly crispy skin and more succulent meat.
04 -
When using chicken pieces instead of a whole chicken, browning them first in the tagine on the stovetop will yield even crispier results.