Whole Spice-crusted Moroccan Chicken

Whole Spice-crusted Moroccan Chicken

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  • 1/2 stick cinnamon, crushed
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 3 whole cloves
  • 1 teaspoon peppercorns
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon sea salt
  • 1 whole chicken (about 4 pounds)
  • Olive oil for brushing
  • Pomegranate Plum Reduction Sauce


Preheat oven to 375° F.

Place all whole spices, lemon zest and salt in a spice grinder or mortar and grind to a coarse blend.

Lightly brush the chicken with oil and sprinkle spice blend evenly over the surface. Rub it in to blend with the oil.

Place the chicken in a roasting pan and roast for about 1 hour, until the internal temperature is 165° F.

Rest for 15 minutes and carve. Serve with Pomegranate Plum Reduction Sauce on the side, if desired.

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