Moroccan Spiced Chicken - By RECIPE30.com

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

dried apricots

🥗Healthier: fresh apricots

💰Cheaper: raisins

Fresh apricots are lower in sugar, while raisins are more affordable.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide omega-3s, while sunflower seeds are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is less expensive.

Pat dry your chicken and cut off the very tips of the chicken wings. Remove wish bone by carefully cutting along the wishbone all the way down on each side. Then simply pull hard to remove it.

Turn chicken upside down and follow the contour of the backbone by scoring the flesh with a sharp knife. Then either use kitchen scissors to cut along or use a good knife by inserting it and cutting deep into the cavity. Remove backbone and use this for stock or to make a gravy. Turn the chicken back skin side up, spread it out on cutting board and apply pressure using both hands (Like CPR action) and press down on breast bone to flatten.

Drizzle olive oil on each side of the bird and massage well ensuring it’s totally coated. Sprinkle on each side, smoked paprika, ground cumin, ground coriander seeds and garlic salt.

Place in preheated BBQ or oven at 400°F – 200°C for the first 20 minutes. If using a BBQ, add a water soaked piece wood to create smoke and give a smoky flavour. After 20 minutes, turn oven or BBQ down to 300°F – 150°C until chicken is cooked, around another 30-40 minutes. Check with meat thermometer to be sure.

Remove from BBQ or oven and leave to rest uncovered for 20 minutes in a warm place.

Cut up chicken pieces and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens