Moroccan Roasted Crispy Chicken with Harissa and Apricots
Updated: Jan 6, 2021
Crispy skin, succulent chicken, delicious broth. This chicken is super easy to make (no marinating or fancy equipment required) and wonderfully impressive on the table. Flavoured with apricots, garlic, herbs and harissa this chicken is moreish, mouth watering and just plain yummy!
6 tbsp of extra virgin olive oil
2 tbsp of rose harissa
1 tsp cumin seeds
3 tsp salt (I use maldon)
1 tsp fennel seeds
1 tsp oregano
1 tsp coriander
2 garlic cloves
1 onion, chopped
3 fresh apricots, sliced and stone removed
1 orange, sliced into rounds
2 cups of vegetable broth
Start by spatchcocking the chicken. To spatchcock, lay the chicken on a clean surface breast-side down and cut with a knife or kitchen scissors along either side of the backbone, then remove it. Flip the chicken over, open out like a book and press with your hands to an even thickness.
Preheat the oven to 200 C fan forced or 220 C / 425 F.
Rub the spices, 2 tablespoons of oil, and harissa into the chicken and set aside.
Add a shallow Dutch oven or large oven proof saucepan to the stove top on medium-high heat. Add the remaining oil, garlic, apricots, and onions. Cook for two minutes, stirring occasionally, then add the chicken skin side down. Cook the chicken skin side down for around 5 minutes or until the skin browns slightly. Flip the chicken over, pour in the vegetable stock (make sure the liquid does not cover the skin, so depending on your saucepan less liquid may be required) and add the orange rounds.
Move the saucepan to the oven and roast the chicken for approximately 1 hour, or until cooked inside and juices run clear.
Serve immediately and enjoy!