by Susie Fishbein, Kosher by Design Cooking Coach
This recipe is a perfect example of how your spice cabinet can be your ticket around the culinary world. Enjoy this tender, exotic, delicious dish with a side of couscous.
12 dried apricots
10 dried pitted dates
1 red onion, peeled, cut into 1/2 inch pieces
1/2 cup pitted, sliced Spanish olives, without pimento
1 tablespoon olive oil
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon fine sea salt
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
1/2 teaspoon ground cinnamon
1 whole (3-4 pound) chicken, legs tied
3/4 cup white wine
1/2 cup chicken broth
Preheat oven to 425 degrees.
Toss the apricots, dates, onion, olives, and oil into a 9 x 13-inche pan or casserole dish, mounding tin the center of the pan.
In a small bowl mix the coriander, turmeric, salt, cumin, ginger, pepper, and cinnamon. Rub all over the chicken.
Place the chicken in the pan, breast-side-up, on the fruit mound. Tuck as much of the fruit under the chicken as possible. Pour the white wine and broth around the chicken in the pan. Bake, uncovered, for 45 minutes. Baste with pan juices and bake for an additional 10 minutes until chicken is cooked through.
Yield: 4-6 servings
Playbook: Tonight's Moroccan Chicken can be tomorrow's Moroccan Couscous!
Heat 4 tablespoons olive oil in a large saut