{"id":2771,"date":"1999-12-04T13:35:53","date_gmt":"1999-12-04T13:35:53","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/roast-chicken-moroccan-style\/"},"modified":"1999-12-04T13:35:53","modified_gmt":"1999-12-04T13:35:53","slug":"roast-chicken-moroccan-style","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/roast-chicken-moroccan-style\/","title":{"rendered":"Roast Chicken Moroccan Style"},"content":{"rendered":"<div class=\"asset-body\">\n<p>2 whole chickens<br \/>\n1\/2 c. dried apricots<br \/>\n1\/2 c. dried currants<br \/>\n1\/2 c slivered almonds<br \/>\n2 1\/2 c. chicken stock<br \/>\n1 clove garlic, mashed<br \/>\n3-4 whole coriander seeds<br \/>\n6 green oinions, trimmed &amp; minced<br \/>\n2 c. instant couscous<br \/>\n1 1\/2 tsps. ground cinnamon<br \/>\n1\/4 c. minced parsley<br \/>\nSea salt &amp; pepper to taste<br \/>\nGlaze:<br \/>\n4 Tbs. unsalted butter<br \/>\n1\/2 c. honey mustard<br \/>\n1\/2 c. orange liqueuer or orange juice concentrate<br \/>\nGravy:<br \/>\n1\/2 c. white port<br \/>\n1 c. chicken stock<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>Wash chickens &amp; pat dry. In separate small bowls, place apricots &amp; currants &amp; cover with boiling water for 30 minutes. Toast almonds in a dry skillet over medium heat, stirring constatnly with a wooden spoon. Spoon onto a chopping board &amp; chop. Meanwhile, bring chicken stock to a boil over medium heat &amp; dropping garlic, corainder seeds &amp; green onions. Remove from heat &amp; with a fork, stir in couscous in a steady stream until all liquid is absorbed. Cover &amp; let rest for 5 minutes. Fluff with a fork &amp; set aside. Drain apricots &amp; chop coarsely. Drain currants. Add apricots &amp; currants to couscous &amp; combine. Add toasted chopped almonds, cinnamon &amp; parsley. Taste for salt &amp; pepper, &amp; let cool. Stuff birds &amp; truss, making sure legs &amp; wings are tied closely to the body. Spray a flat, low sided baking pan with cooking spray &amp; place chickens on pan so they do not touch. Preheat oven to 375. Make basting sauce by melted butter in a small saucepan &amp; adding honey mustard &amp; orange juice. Stir to combine. Place chickens in oven &amp; roast, basting with the sauce very 15 minutes until chickens are done. Skin will be very dark golden, becasuse the sugars in the glaze caramelize. Remove chickens to an ovenproof platter &amp; let rest in warm oven while making gravy. Drain fat from roasting pan &amp; place on top of the stove, across front &amp; back burners. Turn heat up to medium high. When liquid boils, deglaze pan by adding white port &amp;, stirring constantly with a wooden spoon, boil liquid to a syrupy consistency. Strain &amp; serve immediately. Serves 8. 660 cal, 31g fat, 123mg chol, 355 sod<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>2 whole chickens 1\/2 c. dried apricots 1\/2 c. dried currants 1\/2 c slivered almonds 2 1\/2 c. chicken stock 1 clove garlic, mashed 3-4 whole coriander seeds 6 green oinions, trimmed &amp; minced 2 c. instant couscous 1 1\/2 tsps. ground cinnamon 1\/4 c. minced parsley Sea salt &amp; pepper to taste Glaze: 4 [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"class_list":["post-2771","post","type-post","status-publish","format-standard","hentry","category-chicken"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2771","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2771"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2771\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2771"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2771"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2771"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}