Milliondollarchickenmoroccanstyle Recipes

Steps:

• Heat oil in skillet over medium high heat until hot.
• Add almonds and cook until golden brown.
• Remove with slotted spoon and set aside.
• Add garlic and chicken to same skillet that almonds were cooked in.
• Saute, turning once, for 5 minutes or until browned.
• Mix together salsa, water, currants, honey, cumin and cinnamon.
• Add mixture to chicken and stir well.
• Reduce heat to medium, cover and cook.
• Stir and baste occasionally for 20 minutes.
• Add more water if necessary.
• Serve over couscous or rice.
• Top with chopped almonds.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Season inside of chicken cavity and the back generously with salt and black pepper. Squeeze lemon halves into cavity and drop squeezed peels inside. Stuff cavity with garlic cloves and fresh thyme; add a bay leaf to cavity.
• Drizzle 1 tablespoon olive oil into a heavy roasting pan. Place sourdough slices into pan and press slices lightly into olive oil to help coat bottom of bread. Drizzle 1 more tablespoon olive oil on top of bread slices. Place chicken on top of bread slices and tie legs together with kitchen twine. Brush outside of chicken with 1 tablespoon olive oil and season entire outside with salt.
• Bake chicken in the preheated oven for 1 hour.
• Mix creme fraiche, grated shallot, and Aleppo pepper together in a small bowl. Stir 2 tablespoons lemon juice and lemon zest into sauce. Refrigerate until needed.
• Lift chicken off bread slices using a tongs and flip the bread slices over (they will be very brown). Place chicken back onto the bread slices. Generously brush the outside of the chicken with creme fraiche sauce, putting enough on to drip down onto bread slices.
• Return chicken to oven and bake for 10 more minutes to brown the glaze. Repeat, brushing more creme fraiche sauce generously onto the chicken. More is more. Bake 10 more minutes. Remove chicken from oven and let stand for 10 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (75 degrees C).
• Pour remaining creme fraiche glaze into a small skillet, place over medium heat, and bring to a boil. Stir constantly, cooking until the shallot is cooked and sauce reduces slightly, 1 or 2 minutes. Turn off heat.
• Transfer chicken to a cutting board and cut bread pieces in half crosswise. Cut chicken up into 8 serving pieces (drumsticks, thighs, wings, and breasts) and serve with pieces of drippings-soaked toasted bread. Drizzle thickened creme fraiche sauce over chicken and garnish with chopped chive blossoms.

Steps:

• Preheat oven to 350°F. Place chicken pieces in a casserole dish. Mix all of the other ingredients together and pour over chicken. Bake in the oven for about 1 hour or until chicken is cooked through.

Steps:

• The day before you plan to cook the chicken, season inside and out with salt and pepper. Stuff with quartered lemon, bay leaf, garlic and thyme. Refrigerate.
• On the day you plan to cook the chicken take it out 30 minutes before you plan to roast it. Set oven to 425-450.
• in a pan just large enough to hold the chicken ( I used a cast iron skillet) oil the pan lightly and place the bread in the pan. Only use as much bread as will be under the chicken or else it will burn. Place the chicken on the bread.
• drizzle the bird with olive oil and place in the oven for 40-50 minutes, basting every 15 minute if there are any juices.
• While the chicken roasts make the glaze by combining the creme fraiche with the lemon zest, juice, shallot and pepper.
• When the chicken is almost done brush on a bit of the glaze and cook another 5 minutes. The glaze will caramelize. Repeat a second time.
• When the chicken is done remove from oven and let rest 10 minutes. The bread should be crisp on the bottom (mine was black) and moist and juicy on the top. Cut the bread into 2-3 pieces and serve with the chicken.
• Garnish with lemon wedges and maldon salt.