Moroccan Chicken

Name: Moroccan Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 chicken, split (3 pounds); 2 teaspoons cumin; 1 teaspoon sweet paprika; 1 teaspoon cinnamon; 2 teaspoons coriander; 1 teaspoon cayenne; 1 teaspoon kosher salt; 1 -2 tablespoon extra virgin olive oil; 1 1/2 cups plain yogurt; 2 tablespoons chopped fresh cilantro; 1 tablespoon of fresh mint; 1 green onion; 2 tablespoons honey; 1/2 teaspoon lemon juice

Submitted by momaphet

"For this recipe in addition to a heavy oven proof dish or fry pan to cook it in, you will need a cast iron fry pan or a foil covered brick. Cooking time does not include time to marinate the chicken."

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Ready In:: 1hr
Ingredients:: 14
Serves:: 4

ingredients

Chicken
1 chicken, split (3 pounds)
2 teaspoons cumin
1 teaspoon sweet paprika
1 teaspoon cinnamon
2 teaspoons coriander
1 teaspoon cayenne
1 teaspoon kosher salt
1 -2 tablespoon extra virgin olive oil
Sauce
1 ¹⁄₂ cups plain yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon of fresh mint
1 green onion
2 tablespoons honey
¹⁄₂ teaspoon lemon juice

directions

Preheat oven to 400°F.
Toast spices in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Season with kosher salt.
Prepare chicken by splitting it down the back and removing the backbone, breastbone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for at least 4 hours, can be overnight.
Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also a more traditional aluminum foil-wrapped brick) immediately so the skin doesn't have time to contract.
Reduce the heat to medium and cook for 10-15 minutes until chicken is golden brown and has a nice crust. Remove the top weight and turn the chicken over. Re-cover with the top weight and finish cooking in the oven for another 20-30 minutes. Internal temperature between the leg and thigh should reach 165 F when cooked through.
While chicken is cooking, combine cilantro, mint, green onion, yogurt, honey, lemon juice, extra-virgin olive oil, salt and pepper in a blender. Blend until mixture is fully combined and has a smooth consistency.
Serve the sauce on the side.