Spice-Rubbed Roast Chicken
This chicken has the fragrant flavours of the Middle East’your kitchen will smell amazing as this cooks. (This recipe can also be made using skinless chicken breasts.)
Best Health magazine, December 2012; Photo by Petrina Tinslay
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 4 chicken quarters (2 legs, 2 breasts)
- 2 tsp ras el hanout
- 16 cherry tomatoes
- 2 lemons quartered
- 2 medium red onions peeled, cut into eighths
- 1 cup low-sodium chicken stock
- 1/2 cup dry white wine
- 2 tsp lemon rind chopped
- handful fresh cilantro leaves chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat oven to 350°F.
- Rinse chicken and pat dry with a paper towel. Place on a clean surface and rub ras el hanout into the skin.
- Put tomatoes, lemon wedges and onion wedges into a deep roasting dish, then pour in stock and white wine. Arrange the chicken and lemon rind on top. Roast for one hour.
- When done, place one chicken quarter on each of four plates. Set lemon wedges aside. Spoon tomato-and-onion mixture overtop chicken, and sprinkle with cilantro. If desired, serve with couscous.
Recipe Notes
Per serving: 321 calories, 33 g protein, 14 g fat (4 g saturated fat), 10 g carbohydrates, 2 g fibre, 93 mg cholesterol, 118 mg sodium
