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Moroccan Spatchcocked Chicken
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Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Impress with Moroccan-spiced spatchcock chicken, heightened by cumin, cinnamon, honey, and pomegranate for an explosion of flavor.
Ingredients:
  • 1 whole chicken (3 1/2 to 4 1/2 lb)
  • 1 1/2 teaspoons ground cumin
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 2 tablespoons pomegranate molasses
  • 1/4 cup pomegranate seeds
  • Chopped fresh cilantro, if desired
Instructions:
  • Preheat oven to 400°F and cover a 15 x 10 x 1-inch pan with foil.
  • Dry the chicken thoroughly with paper towels. Lay the chicken breast side down on a cutting board. Use kitchen scissors or poultry shears to carefully cut along one side of the backbone from the thigh to the neck. Repeat on the other side. Remove the backbone and set aside for making broth or discard it. Flip the chicken over and flatten the breast by pressing down firmly with your hand. Place the chicken breast side up in the pan and tuck the wings under the breast.
  • Combine cumin, salt, and cinnamon in a small bowl. Generously sprinkle the mixture over the chicken. Cover the dish with foil and bake for 50 minutes.
  • Combine honey, oil, and molasses in a small bowl until smooth. Brush the mixture onto the chicken.
  • Bake for 10 to 20 minutes without covering, basting with pan juices occasionally, until a meat thermometer inserted into the thickest part of the breast registers 165°F. Finish by garnishing the chicken with pomegranate seeds and cilantro. Serve with extra pan juices on the side, if desired.

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