Cooking With Joy: Moroccan Roasted Chicken

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Shoshie Steinhart
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As I have mentioned before Hubs is more into savory things vs. sweet. Putting cinnamon on chicken would have scared us a few months ago, but not anymore! Having already cooked many recipes from the cookbook, we are used to the different spice combinations.

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A tip I have picked up (totally not rocket science, just took me a little to catch on) is to have all the ingredients out to cut down on prep time. I have known forever that this makes the most sense, but when you have limited counter space and are trying to keep the kids out of trouble while you are cooking, some things fall to the wayside. I have found that when I am organized in the kitchen, it just makes for a calmer cooking experience.

As I turned back around from the sink after washing the potatoes, our two year old had a mouth full of apricots and raisins. It was just too cute for me to get annoyed- “I only took one” said the little shmush face.

The chicken smelled heavenly while cooking. The combo of the cinnamon, cumin, turmeric, honey, garlic and onions was so good. The one thing that I would say didn’t turn out great was some of the dried fruit burnt a little. The chicken though turned out very moist and delicious.

One thing that makes this recipe even better is it’s really a one pot meal with the little red potatoes making an instant side dish. Having another easy chicken recipe is always a plus and one that comes with a built in side dish is icing on the cake!

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Moroccan Roasted Chicken page 176
DRESS IT DOWN Slow Cooker Moroccan-Style Chicken

Note: This blog series, Cooking With Joy, is meant to be a companion to the Joy of Kosher with Jamie Geller cookbook.  Most of the full recipes are only available in the cookbook.