Roasted Orange & Whiskey Moroccan Chicken

by William Proulx

Roasted Orange & Whiskey Moroccan Chicken

Ingredients:    3 to 3 ½ pound chicken

                        3 tbsp. Spice Rub See below

                        1 tbsp. Coarse Salt

Rub chicken with spice rub and salt, under breast skin, legs, back and thighs. Allow to marinate for at least 2 hours over night is better.


Marinated chicken

2 tbsps. Avocado oil or olive oil

1 medium onion diced

5 cloves garlic minced

1oz chopped fresh cilantro (1/2 for garnish)

1 lemon thinly slice or (1 preserved lemon diced small)

¾ cup pitted green olives

¼ cup dried mango thinly sliced

¼ cup dried currants or raisins

3 Tbsps. Tomato Paste

1 cup chicken stock

½ cup Chef Bill’s Roasted Orange & Whiskey Drunken Jam

1/3 cup toasted almonds

Preheat oven 400ºF


Directions: Place olive oil in a heavy ceramic Dutch oven heat on stove top medium high heat until just before smoke point. Place chicken in Dutch oven breast down and fry for 5 minutes. Turn chicken over and fry back for three minutes. Reduce heat to medium low and onions and garlic continue cooking for another 3 minutes. While cooking mix chicken stock, tomato paste & Chef Bill’s Roasted Orange & Whiskey Drunken jam.

Add remaining ingredients accept ½ cilantro and almonds. Increase heat to medium high and bring to a boil, cover Dutch oven and place in a 400ºF oven for 25 minutes. Remove chicken from Dutch oven cut into serving pieces add sauce and garnish with cilantro and toasted almonds.

Moroccan Rub:  1 tsp cumin, 2 tsp ginger, 1 tsp salt, 1 tsp black pepper, 2 tsp cinnamon, ½ tsp ground coriander seeds, ½ tsp ground cardamom, 1 tsp paprika, ½ tsp cayenne, ½ tsp ground allspice, ¼ tsp ground cloves mix together and rub chicken