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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare the Moroccan Spice Mix for the Chicken: Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander, and paprika in a dry skillet over low heat and toast for just a minute to release the fragrant oils; shake the pan so they don't scorch. In a spice mill or clean coffee grinder, grind the toasted spices together, with 1 1/2 teaspoons of kosher salt and the brown sugar. Preheat the oven to 400 degrees F. | 2. Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Massage the chicken skin with the spice rub; make sure you don't miss a spot. Season the inside of the chicken generously with salt and pepper. Stuff the lemons halves, cilantro, and garlic in the cavity and place the chicken in a roasting pan fitted with a rack. Fold the wing tips under the bird and tie the legs together with kitchen string. Drizzle the oil all over the chicken. If you have time, let the chicken marinate for 30 minutes to really get the flavors down deep into the meat. Roast the chicken for 1 hour; pop an instant-read thermometer into the thickest part of the thigh; if it reads 160 degrees F, it's done. Allow the chicken to rest for 10 minutes so the juices can settle back into the meat. Remove and discard the skin from the chicken. Pull the chicken from the bone and shred the meat, with your fingers or 2 forks. Put the shredded chicken in a large bowl and squeeze the lemon halves that have cooked inside the bird over the meat to moisten. | 3. To prepare the Apricot Couscous: Put the couscous in a medium bowl; pour the water over it, stir with a fork to combine. Cover and let sit for 10 to 15 minutes, then uncover and fluff with a fork. Put the apricots, almonds, green onions, mint, and cilantro on a cutting board and coarsely chop everything up; add this to the couscous. Add lemon juice, drizzle with olive oil, and season with salt and pepper. Toss gently to combine. | 4. To prepare the Green Olive Sauce: In a small skillet, heat 2 tablespoons of olive oil. Saute the shallots and chile over low heat for 8 minutes until caramelized, then scrape into a food processor. Add the olives, parsley, vinegar, lemon juice, and 1/2 cup of oil; puree a good 3 minutes until totally smooth. | 5. To put the whole thing together: put the shredded chicken and couscous on the lavosh bread, add a few spoonfuls of the olive sauce, and roll the sandwich up. Wrap in foil and take the sandwich to a picnic, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cinnamon	1		chopped	-	-	-	-
clove	8			46.032	11.009	1.003	2.184
cayenne	1	teaspoon		5.724	1.0193	0.2162	0.3109
cumin seed	2	teaspoons		15.75	1.8581	0.748	0.9353
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
coriander seed	1	teaspoon		5.364	0.9898	0.2227	0.3199
paprika	1	tablespoon	sweet	19.176	3.6713	0.9615	0.8765
kosher salt	1 1/2	1/2		403.4676	0.0	89.7602	2.2667
brown sugar	1	teaspoon		11.4	2.9427	0.0036	0.0
range chicken	1		free	403.4676	0.0	89.7602	2.2667
kosher salt				403.4676	0.0	89.7602	2.2667
black pepper			ground	-	-	-	-
lemon	1	halved		0.6404	0.2058	0.0243	0.0066
cilantro	1/2	cup		1.84	0.2936	0.1704	0.0416
garlic	1			4.47	0.9918	0.1908	0.015
extra virgin olive oil	3	tablespoons		403.4676	0.0	89.7602	2.2667
couscous	1	cup		650.48	133.9539	22.0748	1.1072
water	1 1/2	1/2		0.0	0.0	0.0	0.0
apricot	10			744.0	172.36	21.7	6.045
almond	1/4	cup	toasted	481.78	0.0	0.0	54.5
green onion	2			38.34	8.1508	1.3774	0.6674
mint leaf				403.4676	0.0	89.7602	2.2667
cilantro leaf				1.84	0.2936	0.1704	0.0416
lemon	1/2			0.6404	0.2058	0.0243	0.0066
extra virgin olive oil	2	tablespoons		403.4676	0.0	89.7602	2.2667
kosher salt				403.4676	0.0	89.7602	2.2667
black pepper			ground	-	-	-	-
extra virgin olive oil	1/2	cup		403.4676	0.0	89.7602	2.2667
shallot	2		sliced	230.4	53.76	8.0	0.32
red chili pepper	1	halved		-	-	-	-
spanish olive	1/2		pitted	403.4676	0.0	89.7602	2.2667
flat leaf parsley	1/4	cup		403.4676	0.0	89.7602	2.2667
sherry wine vinegar	2	tablespoons		403.4676	0.0	89.7602	2.2667
lemon	1/2		juiced	0.5592	0.1754	0.0089	0.0061
lavash bread	4	pieces	cut	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.