INGREDIENTS
Spice Rub
- 1 tsp dried coriander
- 1 tsp smoked paprika
- 1 tsp sumac ( or lemon zest or 1/8 tsp citric acid)
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp cinnamon
- 1/2 tsp salt
Chicken and Potatoes
- 1 whole chicken (4-5 lbs)
- 3 tbsp olive oil
- 1 lb baby potatoes
- 1 1/2 cups cherry tomatoes
- 12 cloves garlic - whole
- 10 dried apricots - roughly chopped
- 1/2 cup fresh parsley - chopped (save some for garnish)
- 1/2 tsp salt
PREPARATION
- Build an offset fire in your engine room and preheat oven to 375 Remove and discard any giblets and using paper towel dry the chicken inside out.
- Place 1 tbsp olive oil in the Tajine or crock pot and place whole chicken In Tajine and roll around in the oil to coat fully.
- Mix rub spices in a small bowl and then rub all over the chicken to fully coat the bird.
- In a medium sized bowl combine potatoes, tomatoes, garlic, apricot, parsley, remainder of olive oil, salt and toss to coat.
- Pour veggie bowl around the chicken in the Tajine.
- Place in preheated oven engine room and cook turning the Tajine a 1/4 turn about every 15 minutes until it hits 167
- Allow to rest 10 minutes and eat and enjoy.
