Moroccan Roasted Chicken

Ingredients

2T unsalted butter, softened

1 tsp ground cumin

1 tsp coriander

1 tsp sweet paprika

1/4 tsp cayenne

1/4 tsp cinnamon

salt and pepper to taste

One 4-lb roasting chicken at room temp.

12 pitted dates

12 dried apricots

4 cloves garlic

1 quartered onion

1/2 C chicken stock

Procedure

Bake 425 degrees. Position a rack in the lower third of the oven. In a bowl mix the butter with the cumin, coriander, sweet paprika, cayenne, and cinnamon, and season with salt and pepper. Pat the chicken dry. Rub half of the seasoned better under the skin and the rest over the skin; season with salt and pepper.

Set the chicken breast side up on a rack in a roasting pan. Scatter the dates, dried apricots, garlic cloves, and onion quarters. Add about a 1/2 cup of water, or enough to cover the bottom of the pan. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs turn the chicken breast side down and roast for 20 minutes longer until the skin is lightly browned. Using tongs turn the chicken breast side up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant read thermometer inserted in the inner thigh registers 175 degrees to 180 degrees.

Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board and let rest. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook it , scrapping up any browned bits. Carve the chicken and create a chutney out of the chunky jus using a rough chop or a few pulses with a food processor. Serve this over the chicken. Goes nicely with couscous.