Whole Spice-crusted Moroccan Chicken | PCC Natural Markets

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Whole Spice-crusted Moroccan Chicken

Serves: 4 to 6

Your rating: None (2 votes)
Your rating: None (2 votes)

I am a great believer in creating your own spice blends and rubs. Fresh spices are full of aromatic oils and will really change the personality of your dish!


These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free


Preheat oven to 375° F.

Place all whole spices, lemon zest and salt in a spice grinder or mortar and grind to a coarse blend.

Lightly brush the chicken with oil and sprinkle spice blend evenly over the surface. Rub it in to blend with the oil.

Place the chicken in a roasting pan and roast for about 1 hour, until the internal temperature is 165° F.

Rest for 15 minutes and carve. Serve with Pomegranate Plum Reduction Sauce on the side, if desired.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired March 16, 2011.

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This was very good! I saw in

This was very good! I saw in the picture that there was an orange displayed so I peeled a large orange and squeezed a little over the top of the chicken before applying the spices and then stuffed the whole orange into the cavity of the chicken. The flavor of the orange was very subtle behind the moroccan flavor.

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