1 cup chopped yellow onion
4 large garlic cloves, chopped
1 cup chicken stock (preferably homemade)
1/4 cup fresh orange juice
1 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1/2 teaspoon salt
Freshly ground pepper to taste
1 (4-pound) chicken, cut into serving pieces
1 cup dried figs, pitted dates, or pitted prunes
1 cup dried pitted apricots
1/2 cup slivered almonds
Hot cooked couscous
Equipment needed: A 9x13-inch glass baking dish
Mix the onion, garlic, stock, orange juice, coriander, cumin, cloves, salt and pepper in a medium bowl. Place the chicken in a large sealable plastic bag. Add the marinade and seal the bag. Marinate in the refrigerator for 8 to 10 hours, turning several times.
Heat oven to 350°. Place the chicken in a 9x13-inch glass baking dish and pour the marinade over the top. Bake, uncovered, for 1 hour, basting with the marinade several times. Add the figs and apricots. Bake, covered, for 30 minutes or until the chicken is cooked through. Remove from the oven and let stand for 10 minutes. Uncover the chicken and sprinkle with the almonds. Serve with couscous, spooning some of the sauce over the couscous.
Note: Aromatic spices and sweet fruits give this roast chicken served with couscous a Middle Eastern flair.
Herbal Cookery From the Kitchens and Gardens of The St. Louis Herb Society