Recipe: Moroccan Roasted Chicken, Preserved Lemons and Pomegranate Reduction

MOROCCAN ROASTED CHICKEN



1 whole chicken, about 4 pounds

FOR THE RUB/MARINADE:
1/2 preserved lemon (recipe follows)
3 tablespoons olive oil
5 cloves garlic
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cayenne pepper

FOR COOKING:
1 small onion, chopped roughly
1 carrot, peeled and chopped roughly
1 cinnamon stick
1 tablespoon sugar
4 cups boiling water

FOR THE POMEGRANATE REDUCTION:
1 (16 oz) bottle pomegranate juice
1 tablespoon fresh mint, chopped

TO MARINATE THE CHICKEN:
Wash chicken and gently pull loose the skin. Set aside.

In food processor, combine preserved lemon, olive oil, garlic, cumin, ginger, cinnamon, allspice and cayenne pepper. Grind to smooth paste. Rub marinade under chicken skin and inside cavity. Place chicken in refrigerator and marinate at least 2 hours, or overnight.

WHEN READY TO COOK:
Preheat oven to 500 degrees F.

In large roasting pan, combine onion, carrot, cinnamon stick, sugar and 4 cups boiling water. Place chicken in pan and cook in preheated 500 degree F oven for 25 minutes.

Reduce heat to 350 degrees F and turn chicken over; cook another 20 minutes. Turn chicken over again and cook 20 minutes; turn chicken final time and cook additional 20 minutes. Baste chicken with pan juices during each turn.

TO MAKE THE POMEGRANATE REDUCTION:
While chicken is cooking, place pomegranate juice in small saucepan and bring to boil over medium heat. Cook until reduced to about 1/4 cup.

Remove chicken to cutting board and let rest for 15 minutes. Place drippings from pan in medium saucepan; add reduced pomegranate juice and bring to a boil. Reduce heat and cook 15 minutes to thicken. Stir in mint.

*TO MAKE PRESERVED LEMONS:

4 large lemons
2/3 cup salt
1 cup fresh lemon juice
Olive oil

Cut lemons into 8 wedges each. In mixing bowl, toss with salt and lemon juice. Transfer to large glass jar and cover with tight-fitting lid. Let lemons stand at room temperature for one week, shaking jar each day.

Add olive oil to cover lemons and store, covered and refrigerated, up to 6 months.

Makes 4 servings
From: COPIA, Napa, California
Source: the National Chicken Council