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Moroccan Grilled Chicken With Apricots Recipe

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This Moroccan Grilled Chicken with Apricots is a flavorful and aromatic dish featuring a spatchcocked whole chicken marinated in a vibrant blend of Moroccan spices, lemon, garlic, and pomegranate molasses. Grilled or roasted to perfection with a crisp skin, it is served alongside roasted apricots glazed with honey, lemon, and the same spice mix, offering a delightful balance of savory and sweet flavors. Perfect for a special dinner or festive occasion, this dish brings a taste of Moroccan cuisine to your table with simple ingredients and straightforward techniques.

Ingredients

For the Chicken

  • 1 whole chicken, spatchcocked
  • 2 tbsp all-purpose Moroccan spice mix (reserve ¼ tsp for apricots)
  • 1 tsp salt
  • ¾ tsp pepper
  • 1 tbsp olive oil
  • Zest and juice of 1 lemon
  • 1 clove garlic, minced or pressed
  • 1 tbsp pomegranate molasses

For the Apricots

  • 6 apricots, halved and pitted
  • 1 shallot, peeled and coarsely chopped
  • Zest and juice of 1 lemon
  • 1½ tbsp honey
  • 1 tsp pomegranate molasses
  • ¼ tsp reserved all-purpose Moroccan seasoning

Instructions

  1. Prepare the Marinade and Chicken: In a small bowl, mix 2 tbsp Moroccan spice mix, salt, pepper, olive oil, lemon zest and juice, garlic, and pomegranate molasses to create a spice paste. Rub this mixture all over the spatchcocked chicken, ensuring coverage inside and out. Place the chicken in a large food bag, squeeze out air, seal, and massage the marinade through the chicken. Marinate for at least 1 hour or preferably overnight in the fridge for best flavor.
  2. Cook the Chicken: Heat your barbecue until the flames die down or preheat your oven to 450°F (232°C). Remove the chicken from the marinade and place it skin-side down on the grill or in a roasting pan if using the oven. Cook for 25-30 minutes on one side until crisp and browned, then flip and cook for another 25-30 minutes until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove from heat and loosely cover with foil to rest.
  3. Prepare the Apricots: While the chicken rests, place the apricots and chopped shallot in a small roasting tin. In a separate bowl, whisk together lemon zest and juice, honey, pomegranate molasses, and the reserved ¼ tsp Moroccan seasoning. Pour this glaze over the apricots and roast in the oven or grill for 10-15 minutes until soft and slightly caramelized.
  4. Serve: Serve the grilled or roasted Moroccan chicken alongside the glazed apricots. If roasted, spoon over some of the warm pan juices for added flavor. Enjoy this harmonious blend of savory, sweet, and tangy flavors.
  5. Optional Spatchcocking Instructions: To spatchcock the chicken, place it breast-side down with legs facing you. Using poultry shears, cut along both sides of the backbone to remove it, then open out the chicken and flatten the breastbone. Optionally secure the legs with skewers to keep the bird flat for even cooking.

Notes

  • For best flavor, marinate the chicken overnight.
  • Use a meat thermometer to ensure chicken is cooked to a safe temperature of 165°F (74°C).
  • You can use pre-made Moroccan spice mix or create your own blend with cumin, coriander, paprika, cinnamon, and turmeric.
  • Spatchcocking the chicken helps it cook faster and more evenly.
  • If cooking on the grill, watch for flare-ups and adjust heat as needed to avoid burning.
  • The apricots can be substituted with peaches or nectarines if desired.

Find it online: https://recipethrive.com/moroccan-grilled-chicken-with-apricots-recipe/