Moroccan Style Chicken

Preheat oven to 375 F.

Ingredients:

4 large split chicken breasts (with rib meat), 4-5 pounds
1 large or 2 small red onions, cut into chunks
Rinds from oranges and limes left over after zesting and juicing
Olive oil

For the marinade:

3 oranges, zest and juice
3 limes, zest and juice
3 cloves garlic, chopped or smashed
1/4 cup olive oil

For the spice rub:

1 tablespoon cumin
1 tablespoon turmeric
1 teaspoon coriander
1 teaspoon salt
Pinch red pepper flake

Step One: Marinate the Chicken

To marinate the chicken, you’ll need either a large shallow bowl or glass pan or you can use a gallon-sized Ziploc bag. Zest and juice the oranges and limes into the bowl, saving the rinds to put in the bottom of the roasting pan. Use as much orange and lime pulp in the marinade as you can. Add garlic, pour in olive oil and mix well.

Place split chicken breasts in bowl with marinade, turning over to coated evenly. Cover the bowl (or seal the Ziploc bag) and marinate for 1-3 hrs. If you’re using a bowl, turn the chicken about halfway through; if you’re using a Ziploc bag, flip the bag over.

Note: The chicken will absorb the flavors better if you marinate the chicken at room
temperature. But if you are a paranoid germaphobe, you can put it in the fridge.

Step Two: Add the Spice Rub and Prepare the Chicken for Roasting

Mix the spices in a small bowl. Coat the bottom of a roasting pan with some olive oil and add the red onions and citrus rinds. Sprinkle each piece of chicken with the spice mixture and rub it in, making sure the rub is as evenly distributed as possible. Use it all.

Place the chicken on top of the onions and citrus rinds.

Note: Wash your hands immediately after rubbing the chicken so the turmeric does not stain
your fingers. Don’t make this dish after a new manicure, or your polish may stain.

Roast at 375 F for about an hour, or until your meat thermometer tells you it’s done.

Side-Dish Suggestions: Cumin roasted potatoes and a spinach salad with pistachios, dried cranberries and goat cheese.

Courtesy of Triple P