Moroccan Roast Chicken
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Moroccan Roast Chicken
  Moroccan    Roast    Chicken  
Last updated 6/12/2012 1:00:06 AM. Recipe ID 23142. Report a problem with this recipe.
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      Title: Moroccan roast chicken
      Yield: 4 Servings
      2 tb Butter
      1    Onion, chopped
      1    Garlic clove, crushed
  1 1/2 ts Ground cinnamon
    1/2 ts Ground cumin
      1 oz Blanched almonds, finely
  1 1/2 c  Mixed dried fruit, soaked
           And chopped
           Salt and fresh ground
      1    (3 and 1/2 pound ) chicken
      2 ts Paprika
      3 tb Olive oil
      2 ts Honey
    1/4 c  Lemon juice
      1 tb Tomato paste
    2/3 c  Chicken stock
    1/2    To 1 teaspoon harissa
  Melt butter in a saucepan. Add onion and garlic and cook over low
  heat 5 minutes or until soft. Add cinnamon and cumin and cook,
  stirring, for 2 minutes. Add almonds and fruit, season with salt and
  pepper and cook 2 minutes. Let cool. Preheat oven to 400 degrees.
  Stuff neck end of chicken with fruit mixture. Set aside any excess.
  Mix together paprika and oil and brush over chicken. Put chicken in
  roasting pan and roast 1 to 1 and 1/4 hours, basting occasionally,
  until chicken is cooked.
  Transfer chicken to carving board. Pour any excess fat from roasting
  pan. Stir honey, lemon juice, tomato paste, stock and harissa into
  juices in roasting pan. Add salt to taste. Bring to a boil, reduce
  heat and simmer 2 minutes. Reheat any excess stuffing. Carve chicken
  and serve with stuffing and sauce.
  Yield: 4 or 5 servings

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Recipe ID 23142 (Apr 03, 2005)

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