Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp Ras el Hanout
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 whole chicken (approx. 4 lbs)
  • 1 cup long-grain white rice
  • 2 tbsp unsalted butter
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup dried apricots, finely chopped
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup fresh parsley, chopped
  • 1/2 tsp ground cinnamon
  • 1 cup chicken broth

Instructions:

  1. Melt butter in a saucepan over medium heat. Add diced onion and garlic, stirring until translucent.
  2. Stir in the rinsed rice and cinnamon, tossing for 2 minutes until the rice grains look slightly glossy.
  3. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 12 minutes.
  4. Remove from heat. Stir in the chopped apricots, toasted almonds, and fresh parsley. Let the mixture cool slightly.
  5. Pat the chicken completely dry with paper towels.
  6. Mix olive oil, Ras el Hanout, paprika, salt, and pepper in a small bowl. Rub the paste generously over the entire chicken and inside the cavity.
  7. Spoon the cooled rice mixture into the chicken cavity, pressing gently.
  8. Use kitchen twine to tie the legs together, sealing the stuffing inside.
  9. Preheat oven to 425°F (218°C). Place chicken in a roasting pan and roast for 15 minutes.
  10. Reduce oven temperature to 350°F (175°C) and roast for another 60–75 minutes, or until the thickest part of the breast reaches 165°F (74°C).
  11. Remove from the oven and let the chicken rest for 15 minutes before carving.