Moroc­can Chicken

NZ House & Garden - - EXTRA HELPING / ORANGES -

The root veg­eta­bles and ap­ples soak up the juices from the chicken and pro­vide a con­trast in flavour to the spices.

1 large oven-ready chicken (ap­prox. 1.7kg) 2½ tea­spoons flaky sea salt

500g car­rots, quar­tered length­ways 500g ku­mara, peeled and cut into 1.5cm discs 3 Granny Smith ap­ples, quar­tered and cored 1 large orange, zest and juice

1 cup chicken stock

1 cup dry white wine

1 ta­ble­spoon grated fresh gin­ger

2 tea­spoons ras el hanout or Moroc­can spice mix Heat oven to 200°C. Find a roast­ing pan large enough for the chicken, veg­eta­bles, fruit and liq­uid to fit in.

Put chicken in pan and sea­son the skin with the salt. Ar­range car­rots, ku­mara and ap­ples around it.

Mix orange zest and juice, stock, wine, gin­ger and ras el hanout to­gether in a bowl and pour over chicken and veg­eta­bles.

Bake 1 hour 25 min­utes or un­til chicken is cooked through, bast­ing fre­quently with the pan juices. Cover chicken with foil af­ter half the cook­ing time to en­sure the out­side does not over­cook. Serves 4

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