Roast Chicken with Moroccan Apricot Pan Sauce

Roast Chicken with Moroccan Apricot Pan Sauce
Photo by Scott Phillips

Ingredients

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

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