Moroccan Baked Chicken with Dried Apricots and Lemon


I made dinner for my girlfriends last Sunday, i needed something that will be fun and interactive and something that i was sure they would never have tried so i decided to go with this recipe that i found in last month’s LCBO Food and Drink Magazine, that called for a Whole chicken.Of course i edited it, lol, dont i always………..

I followed the main recipe to the T, the main difference was i tend to season my food a lot more, and i marinated my chicken the day before with the most amazing marinade ever. i let it sit in the marinade for 24 hours, before following the recipe in the magazine, and then i also added the juice of the marinade while cooking, so it gave it that extra deliciousness.

I find that most recipes call for just salt and black pepper( which coincidentally is not SPICY at all), i always use that and then include my own idea of good seasoning into whatever i cook.

After carving the chicken, i served it with Lemon and Coconut Jasmine Rice, id put a recipe for that here also.

Lemon Coconut Rice(serves 4) 2 cups of Jasmine rice 2 cups of unsweetened coconut milk Juice of 1 lemon 2 cups of chicken stock/ water Salt seasoning 3 Cinnamon sticks.

Put all ingredients in a pot and boil on medium heat until, rice is cooked, and fluffy. take out cinnamon sticks and serve.

Moroccan baked chicken