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Moroccan oven roasted chicken
Published in Al-Ahram Weekly on 18 - 04 - 2019

Serves 6

1 roasting chicken; 1-1.5 kg (cut into 6 parts)
5 medium-sized potatoes; whole (peeled)
3 large onions (quartered)
6 cloves garlic (whole)
8-10 pitted prunes (whole)
1/2 cup pomegranate molasses
1/4 cup maple syrup
Salt + pepper
Bay leaves + 2 x 2 cm length wooden cinnamon sticks + herbes de Provençe (or) thyme

2 tbsp pouring cream
2 tbsp tomato juice
Juice of 2 lemons
Salt + pepper

Wash chicken parts well. Rinse. Pat dry with kitchen paper towels. Combine all marinade ingredients together. Smear generously all chicken parts with mixture; in a non reactive container. Refrigerate for overnight. The following day; combine all ingredients together. Blend well. Remove chicken parts from marinade. Place them in one layer; in a roasting pan. Add mixture of other ingredients. Distribute contents as illustrated. Bake uncovered in a preheated oven of 200 degrees Centigrade. When top is roasted and glazed, remove from oven; approximately 60 to 90 minutes. Allow to rest for five to seven minutes, then serve.

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