Moroccan Spiced Chicken with Spicy Lemon Chutney

By KDHarmon

Ingredients

• Chicken:
• 1/2 Chicken (back bone removed)
• 1 1/2 teaspoons Ground Cinnamon
• 1 1/2 teaspoons Ground Coriander
• 1/2 teaspoon Ground Cardamom
• 1/2 teaspoon Whole Cumin Seeds
• 3 tablespoons Harissa (red)
• 1 tablespoon Olive Oil
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• Chutney:
• 10 Lemons
• 1 tablespoon Salt
• 1 tablespoon Granulated Sugar
• 1 1/2 cups Dark Brown Sugar
• 3 Garlic Cloves (minced)
• 2 tablespoons Fresh Ginger (grated)
• 1/2 cup Golden Raisins
• 1/2 cup Lemon Juice (about 4 lemons)
• 1/2 cup White Wine Vinegar
• 3/4 teaspoon Coriander
• 1/2 teaspoon Cayenne

Details

Adapted from abc.go.com

Preparation

Step 1

Chicken:
Preheat your oven to 400°F.

Let the chill come off of your Chicken for 30 minutes prior to roasting.

Use a mortar and pestle to combine the spices with the Harissa and Olive Oil to form a paste. Rub the paste evenly onto the Chicken.

Line a baking sheet with foil and place your Chicken on top. Roast Chicken for 45 minutes, until the skin is golden brown and the meat has reached an internal temperature of 160°F.

Remove from the oven and let rest for 10 minutes before slicing and serving. Spoon some chutney on top and serve.

Chutney:
Begin by peeling 10 Lemons with a vegetable peeler. You only want the yellow rind, not any white pith. After all of the Lemons are peeled, mince the rinds and add to a mixing bowl.

Cut off both ends of the peeled Lemons, remove the white pith layer, and discard. Small dice the Lemon Flesh, discarding any seeds along the way. Add to the bowl with the Lemon Zest. Mix in 1 tablespoon of Salt and 1 tablespoon of Granulated Sugar and thoroughly combine.

Pour the Lemon Mixture into a large saucepan. Add the remaining ingredients and simmer over medium-low heat, stirring occasionally for 45 minutes to an hour. The mixture will darken significantly, reduce, and thicken. When finished, remove from heat and let cool completely. The chutney will continue to thicken as it cools.

Store in an airtight container in your refrigerator for up to one week.