Moroccan Spiced Chicken w/ Roasted Carrots Tuesday, April 15 2014



This quintessential lazy Sunday supper is the perfect way to wind down after a full weekend. Although a little time consuming, it's relatively easy to prepare and perfectly fuses simplicity and elegance for a first-class meal.

 

Ras El Hanout, a complex, aromatic Moroccan spice blend that literally means "head of the shop" or "the best of the shop," features 13 flavorful spices and herbs that enhance every bite of this chicken dish.


Moroccan Spiced Chicken with Roasted Carrots, Carrot Top Chimichurri & Cranberry Reduction Sauce

serves 6


1 small (4 lb) chicken, roaster

3 tsp kosher salt

2 tsp organic Ras El Hanout seasoning

1 lemon, roughly sectioned

1 bunch carrots with greens

1/2 cup white wine

1/2 cup cranberry juice

3 cloves garlic

white balsamic vinegar

olive oil

organic black pepper, ground

organic sumac

salt


1. Turn oven to 400-425°F. Pat chicken dry, inside and out, and rub salt and Ras El Hanout seasoning evenly on the chicken, making sure to get the underside. Stuff the cavity with lemons.


2. Trim carrots and reserve the greens. Toss carrots with a little bit of olive oil and salt, then spread on baking pan. Place chicken on top of carrots and roast for 40-50 minutes, or until the internal temperature reaches 160°F between the leg and the thigh. If the spices start to burn, lower your temperature just a notch and lengthen the time.


3. Once cooked, remove chicken and carrots from pan. Let the chicken rest before putting a knife to it. Reserve drippings, scraping every caramelized morsel from the pan.


Cranberry Reduction Sauce


1. Combine white wine and cranberry juice in a small sauce pan and bring to a simmer. Reduce to approximately half.


2. Add chicken drippings (with scrapings!) and reduce until thick enough to coat the back of a spoon. Salt to taste, then strain into a serving vessel.


Carrot Top Chimichurri


1. Combine washed carrot tops, garlic cloves, a three finger pinch of salt and pepper, splash of balsamic and olive oil into a food processor and pulse until a paste has formed. Add additional vinegar and oil to taste.


Serve chicken and roasted carrots with sauce and chimichurri. Sprinkle with a little bit of sumac for color and added flavor depth.