Moroccan roast chicken with apricots - Good Food Middle East
Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment
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Cooking tools:
- Oven
- Roasting pan
- Roasting rack
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
- Airtight container
- Plastic wrap
- Baking dish
- Tongs
- Kitchen scale
- Microplane
- Paper towel
Ingredients
- 2 small chicken
- 6 tbsp olive oil
- small bunch coriander
- 2 tbsp sumac (see tip, below)
- 1 tbsp cumin seed
- 1 tbsp fennel seed
- 2 tsp chilli flakes
- 2 garlic cloves
- zest and juice 2 lemons
- 4 tbsp pomegranate molasses
- 250g natural yogurt, mixed with 1-2 pinches saffron, to serve
- 12 apricots, halved and stoned
- 2 preserved lemons, rinsed, seeds removed, finely chopped
- 3 tbsp clear honey
- 1 tbsp orange blossom water
- 4 tbsp white wine vinegar
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