Moroccan-Style Roast Chicken

If your spices are old and don’t have a robust smell to them, it is worth getting new ones before trying this dish. Don’t buy spices at big box grocery stores. How long do you think the turmeric sits on the shelf there before someone buys it?  Shop for these spices at a local Co-op with a good bulk spice selection.

Ingredients:

• 1/2 cup ( 1 stick) unsalted butter, melted (or coconut oil)
• 2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• Salt and pepper to your taste
• 1 whole chicken, rinsed, patted dry  (breast, thigh or drumstick also work)
• ¼ cup honey

Instructions:

1. Position rack in bottom third of oven; preheat to 400°F.
2. Whisk butter, cinnamon and turmeric in small bowl. Transfer about half to a serving bowl for use as a condiment, whisk honey to this bowl.
3. Place chicken on rack in roasting pan (or any other oven safe pan).
4. Brush with remaining butter; sprinkle with salt and pepper.
5. Roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, brushing occasionally with honey butter and covering loosely with foil if browning too quickly, about an hour for a 4 pound bird.
6. Transfer to platter and allow to rest covered for 10 - 15 min.

Serve with spiced couscous or a nice risotto

If you are making with cuts of chicken:

For Breasts and Thighs, all you need to do is adjust the cooking time for the correct type of cut.  Plan on about 25-30 min for breasts or thighs, and shoot for 165 degrees in the breast and 180 in the thigh. 

For drumsticks, we recommend slow cooking for 8-10 hours at about 175 degrees.  This could be in a sous vide package or in a crockpot on low. Add a bit of water if in the crockpot to avoid drying out the meat. 

Sous Vide Instructions

Highly recommend sous vide when using breasts.

Instructions:

1. Heat water bath to 165
2. Whisk butter, cinnamon and turmeric in small bowl. Transfer about half to a serving bowl for use as a condiment, whisk honey to this bowl.
3. Brush chicken with remaining butter; sprinkle with salt and pepper and place in your sous vide bag.
4. Sous vide for 1-2 hours, you may freeze or cool in a fridge if you want to store some for later. 
5. Sear chicken on a hot cast iron pan before serving.