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Moroccan Tajine Chicken

Moroccan Tajine Chicken
Spice Rub 
1 tsp dried coriander 
1 tsp smoked paprika 
1 tsp sumac ( or lemon zest or 1/8 tsp citric acid 
1 tsp black pepper 
1 tsp cumin 
1 tsp cinnamon 
1/2 tsp salt 
Chicken and Potatoes 
1 whole chicken (4-5 lbs) 
3 tbsp olive oil 
1 lb baby potatoes 
1 1/2 cups cherry tomatoes 
12 cloves garlic - whole 
10 dried apricots - roughly chopped 
1/2 cup fresh parsley - chopped  (save some for garnish) 
1/2 tsp salt 
Build an offset fire in your engine room and preheat oven to 375 
Remove and discard any giblets and using paper towel dry the chicken inside out. 
Place 1 tbsp olive oil in the Tajine or crock pot and place whole chicken In Tajine and roll around in the oil to coat fully.
Mix rub spices in a small bowl and then rub all over the chicken to fully coat the bird. 
In a medium sized bowl combine potatoes, tomatoes, garlic, apricot, parsley, remainder of olive oil, salt and toss to coat. Pour veggie bowl around the chicken in theTajine. 
Place in preheated oven engine room and cook turning the tajine a 1/4 turn about every 15 minutes until IT hits167
Allow to rest 10 minutes and eat and enjoy. 
Photo/Recipe credit @macdogmac - Instagram 
Just a girl and her kitchen - YouTube

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