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Moroccan-Spiced Chicken

Pair this Moroccan-spiced chicken from the February 2009 issue of Martha Stewart Living with Olive, Apricot, and Pistachio Couscous for a mouthwatering meal the whole family will enjoy.

  • yield: Serves 4

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Ingredients

  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cumin
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 whole chicken (4 pounds), quartered, skin on
  • 1 lemon, quartered

Directions

  1. Step 1

    Place a rimmed baking sheet on the center rack of oven and preheat oven to 450 degrees. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.

  2. Step 2

    Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Bake until chicken registers 165 degrees on an instant-read thermometer and juices run clear, 30 to 35 minutes. Let stand for 10 minutes. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side.

Source
The Martha Stewart Show, January Winter 2009

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Reviews (6)

  • 20 Feb, 2009

    I made this chicken, along with the carrots and couscous and date nut cookie sandwiches from the Feb issue of MSL, and it was a resounding success. The flavors are fantastic, and overall, it's a very quick and easy meal to prepare, and it delivers!

  • 27 Jan, 2009

    OUTSTANDING ! FIVE STARS!!! Definitly make this recipe. I used split chicken breasts. So succulent and moist! The house smelled great! I made the carrots and the couscous too. Couscous was a bit bland , but when I took a bite with the chicken it complimented it perfectly!!! I will make the entire dish again . Definitly a new favorite! With the leftovers I made a delicious moroccan chicken salad.

  • 23 Jan, 2009

    This was so easy to make and it tasted really good! I made it with the recommended couscous (but without olives) and glazed carrots and ginger. Everyone loved it!

    And the prep took me all of 5 minutes, it's so simple.

  • 23 Jan, 2009

    This was so easy to make and it tasted really good! I made it with the recommended couscous (but without olives) and glazed carrots and ginger. Everyone loved it!

    And the prep took me all of 5 minutes, it's so simple.

  • 23 Jan, 2009

    to DC2 -- did you use regular or kosher salt? Martha usually uses kosher in her recipes because it has a clear flavor and has no additives or iodine. The flakes of kosher salt are bigger than regular iodized salt so generally in recipes, you would use 1/2 the amount of regular salt as of kosher salt.
    Using the Foreman grill is a great idea!

  • 22 Jan, 2009

    Recommend reducing the salt to 1 teaspoon. I used my George Forman Grill. Put paste on Chicken let sit for about 1 hour. Added chicken and lemon quarters to 350 degree grill and cooked for 10 mins. Lemons carmelized Juice was sweet. It was fabulous! Lots of wonderful flavors. Sweet, salty and spicy.