Roasted Moroccan Chicken with Carrots
Side, Couscous
Tested and tried, even changed a little in the Maine kitchen of Cher Jones
Have on hand: 1whole chicken (3 1/2#s), extra virgin olive oil, 2#’s carrots, apple cider
vinegar, 1head romaine lettuce , paprika, ginger, ground coriander, cinnamon, cumin, salt
and pepper, couscous (or other grain of choice)
Preheat oven to 425 degrees. Combine in a small bowl, 2tsp. Paprika, 1/2 tsp. ground
ginger, 1/2 tsp. ground coriander, 1/4 tsp. cinnamon, 1&1/4 tsp. ground cumin, 1tsp.
salt and 1/2tsp. pepper.
Place the chicken, breast side up, on a foil lined baking sheet. Rub with 1Tbs
Extra virgin olive oil, and the dry spice mix, mixing sure to get under the skin, and
into the cavity. Roast for 25 minutes.
In a large bowl, toss the cleaned (peeled if you wish) carrots with 1Tbs. olive oil,
season well and arrange around the chicken. Roast until the chicken is cooked through
and the carrots browned and tender, about 30 to 35 minutes.
Meanwhile, make a salad with the romaine lettuce, whisking together 1Tbs. olive oil,
1tsp. apple cider vinegar, and 1/4 tsp. ground cumin to toss it with.