Moroccan Roasted Chicken

Ingredients for Moroccan Roasted Chicken

• Cooking spray

• 2 tablespoons honey

• 60ml olive oil

• 2 teaspoons ground cumin

• 2 teaspoons ground turmeric

• 1/2 teaspoons ground cinnamon

• 4 garlic cloves, chopped

• 1 (1.6kg) chicken, cut into 8 pieces

• 2 medium red onions, quartered

• 450g small red-skin potatoes, scrubbed and halved

• 150g dried apricots

• 80g golden raisins

• 80g coarsely chopped pistachios

• 2 tablespoons chopped fresh coriander

1. Preheat the oven to 177°C. Line a baking sheet with aluminum foil; spray the foil with cooking spray.

2. Mix together the honey, olive oil, cumin, turmeric, cinnamon, and garlic in a small bowl. Place the chicken, onions, and potatoes in a large bowl. Toss with three-quarters of the honey mixture and arrange in a single layer on the prepared pan. Toss the apricots and raisins with the remaining honey mixture and set aside.

3. Bake the chicken, onions, and potatoes for 35 minutes. Add the apricots and raisins and bake until the chicken is cooked through, 15 to 20 minutes more. Garnish with the pistachios and coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.