Moroccan Spatchcocked Chicken Recipes

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MOROCCAN SPATCHCOCKED CHICKEN



Moroccan Spatchcocked Chicken image

Elevate your dinner with this spatchcocked chicken by infusing it with Moroccan spices. Cumin, cinnamon, honey and pomegranate seeds make this recipe a flavor knockout.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 4

Number Of Ingredients 9

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

Steps:

  • Heat oven to 400°F. Line 15 x 10 x 1-inch pan with foil.
  • Pat chicken dry with paper towels. Place chicken, breast side down, on cutting board. Using heavy-duty kitchen scissors or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone; save for making Chicken and Broth or Roasted Chicken and Broth or discard. Turn chicken over; flatten breast area by pressing firmly with heel of hand. Place chicken, breast side up, in pan. Tuck wings under breast.
  • In small bowl, mix cumin, salt and cinnamon; sprinkle evenly over chicken. Cover with foil; bake 50 minutes.
  • In small bowl, mix honey, oil and molasses until well blended. Brush mixture on chicken.
  • Bake uncovered 10 to 20 minutes, brushing once or twice with pan juices, or until thermometer inserted in thickest part of breast reads at least 165°F. Sprinkle chicken with pomegranate seeds and cilantro. Serve with pan juices, if desired.

Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 125 mg, Fiber 0 g, Protein 40 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 24 g, TransFat 0 g

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