Name: Moroccan Roasted Chicken
Cook time: 10 minutes
Total time: 1 hour
Yield: 4 Servings
Ingredients: Cooking spray; 2 tablespoons honey; 1/4 cup olive oil; 2 teaspoons ground cumin; 2 teaspoons ground turmeric; 1/2 teaspoon ground cinnamon; 4 garlic cloves, chopped; 1 (3 1/2-pound) chicken, cut into 8 pieces; 2 medium red onions, quartered; 1 pound small red-skin potatoes, scrubbed and halved; 1 cup dried apricots; 1/2 cup golden raisins; 1/2 cup coarsely chopped pistachios; 2 tablespoons chopped fresh cilantro

Image may contain Plant Food Produce Vegetable Meal and Roast

Photo by Andrew Purcell

During the developing and testing process for this book, this dish became Hubby's new favorite. Totally unexpected—I was sure he'd steal a line from the kids and say, "Thank you anyway, but this is not my taste." (We taught them to say that instead of "Ooo, yick!") It's just not the usual stuff and spices he goes for, but apparently the combination was soooo his taste. And mine, too. It's one of those winner recipes that will make you dance around your kitchen. You may hug me now.

Recipe notes

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