Moroccan roast chicken

Yield: 4 servings

Measure Ingredient
2 tablespoons Butter
1 \N Onion, chopped
1 \N Garlic clove, crushed
1½ teaspoon Ground cinnamon
½ teaspoon Ground cumin
1 ounce Blanched almonds, finely
\N \N Chopped
1½ cup Mixed dried fruit, soaked
\N \N And chopped
\N \N Salt and fresh ground
\N \N Pepper
1 \N (3 and 1/2 pound ) chicken
2 teaspoons Paprika
3 tablespoons Olive oil
2 teaspoons Honey
¼ cup Lemon juice
1 tablespoon Tomato paste
⅔ cup Chicken stock
½ \N To 1 teaspoon harissa

Melt butter in a saucepan. Add onion and garlic and cook over low heat 5 minutes or until soft. Add cinnamon and cumin and cook, stirring, for 2 minutes. Add almonds and fruit, season with salt and pepper and cook 2 minutes. Let cool. Preheat oven to 400 degrees.

Stuff neck end of chicken with fruit mixture. Set aside any excess.

Mix together paprika and oil and brush over chicken. Put chicken in roasting pan and roast 1 to 1 and ¼ hours, basting occasionally, until chicken is cooked.

Transfer chicken to carving board. Pour any excess fat from roasting pan. Stir honey, lemon juice, tomato paste, stock and harissa into juices in roasting pan. Add salt to taste. Bring to a boil, reduce heat and simmer 2 minutes. Reheat any excess stuffing. Carve chicken and serve with stuffing and sauce.

Yield: 4 or 5 servings


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