Moroccan Roasted Chicken

Ingredients

• unsalted butter
• ground cumin
• ground coriander
• sweet paprika
• cayenne pepper
• ground cinnamon
• salt & freshly ground black pepper
• chicken
• onion
• garlic cloves
• pitted dates
• dried apricots
• chicken stock

Preparation

1. 1preheat the oven to 425 and position a rack in the lower third of the oven
2. 2in a bowl , mix the butter with the cumin , coriander , sweet paprika , cayenne and cinnamon and season with salt and pepper
3. 3pat the chicken dry
4. 4rub half of the spice butter under the skin and the rest over the chicken
5. 5season with salt and pepper
6. 6set the chicken breast-side-up on a rack in a roasting pan
7. 7scatter the onion , garlic cloves , dates and dried apricots and add 1 / 2 cup of water
8. 8roast for 30 minutes , until the breast is firm and just beginning to brown in spots
9. 9using tongs , turn the chicken breast-down and roast for 20 minutes longer , until the skin is lightly browned
10. 10using tongs , turn the chicken breast-side-up
11. 11add another 1 / 2 cup of water
12. 12roast for about 20 minutes longer , until an instant-read thermometer inserted in the inner thigh registers 175 to 180
13. 13tilt the chicken to drain the cavity juices into the pan
14. 14transfer the bird to a cutting board
15. 15remove the rack from the pan and spoon off the fat
16. 16set the pan over high heat
17. 17add the stock and cook , scraping up any browned bits
18. 18carve the chicken and pass the chunky jus at the table