4 October 2016: Hello Everyone, if you want a chicken dish that is tender and full of flavor, try this recipe! The ingredients, which evoke North African cuisine, marinate in the refrigerator for several hours or overnight which results in a delicious meal that is tasty enough for company. Best, Donna:
Donna’s Roasted Chicken Tagine
Ingredients:
5 pound whole chicken, gizzards removed
Salt and pepper to taste
3 lemons (Meyer lemons if available), quartered
1 sweet onion, chopped
12 dried apricots, halved
12 dried or fresh Black Mission figs, halved
1/2 cup Kalamata olives, sliced
1 Tablespoon garlic, minced
4 sprigs fresh rosemary, chopped
2 Tablespoons avocado or olive oil
2 teaspoons salt
Lemon pepper to taste
Basmati rice, cooked
Method:
Preheat oven to 425 degrees F. Line a 9 x 13” baking pan with foil and spray with cooking oil. Season inside and outside of chicken with salt and pepper. Mix all ingredients except chicken and rice in large bowl. Stuff chicken with part of mixture and place in bowl. Refrigerate for at least 6 hours or overnight. When ready to roast, place chicken in pan breast-side up. Top with remaining mixture and bake for 90 minutes or until chicken reaches 165 degrees F. Remove from oven and let rest for 5 minutes before carving. Serve with rice if desired.
Serves 4 - 6.
Copyright 2016.
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