Roast Chicken with Moroccan Apricot Pan Sauce

Ingredients

• ½ tsp. ground cinnamon
• Kosher salt and freshly ground black pepper
• 2 Tbs. kosher salt
• Freshly ground black pepper
• 1 cup homemade or low-salt chicken broth
• ¼ cup orange juice concentrate
• ¼ cup dry vermouth
• + 11 more ingredients
• • 2 Tbs. olive oil
  • 4 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1 tsp. ground ginger
  • ½ cup dried apricots, halved
  • ½ cup prunes, halved
  • 3-½- to 4-lb. whole chicken
  • 1-½ Tbs. olive oil
  • 2 tsp. granulated sugar
  • 3 Tbs. chopped fresh cilantro
  • ¹/₈ tsp. ground cloves

Sprinkle the chicken inside and out with salt; set it on a wire rack and set the rack over a plate. Refrigerate uncovered for at least 2 hours (4 hours is better) or up to two days.

View full recipe at Fine Cooking