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  "id": "11650",
  "title": "Moroccan Spiced Roast Chicken with Pearl Couscous & Chickpea Stew Recipe",
  "slug": "moroccan-spiced-roast-chicken-with-pearl-couscous-chickpea-stew-recipe",
  "url": "https://riceselect.com/recipe/moroccan-spiced-roast-chicken-with-pearl-couscous-chickpea-stew-recipe",
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  "intro": "<p>Perfect for entertaining or Sunday dinners, this Moroccan-inspired feast will make your taste buds sing with delight.</p>",
  "difficulty": "medium",
  "prepTime": 20,
  "cookTime": 100,
  "totalTime": 120,
  "serves": 6,
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  "ingredients": [
    {
      "label": "Broccolini &amp; Feta:",
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      "label": "1 1/2 tsp pepper, divided",
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      "label": "2 tbsp ras el hanout spice blend",
      "amount": null,
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      "label": "1 whole chicken (3 to 3 1/2 lb)",
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      "label": "1 cup RiceSelect® Tri-Color Pearl Couscous",
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      "label": "1 1/2 cups sodium-reduced chicken broth",
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      "label": "3/4 cup green olives, pitted",
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      "label": "2 tbsp lemon juice",
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      "label": "1 tbsp fresh mint, finely chopped",
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    {
      "instruction": "Preheat oven to 400ËšF. In large bowl, combine sweet potatoes, fennel, rutabaga, celery, carrot, onion, garlic, 1 tbsp olive oil, and 1/2 tsp each salt and pepper. Transfer to roasting pan; set aside.",
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      "__typename": "instructions_BlockType"
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      "instruction": "Bake in lower third of oven, occasionally basting with pan juices, for 80 to 90 minutes or until thermometer inserted into thickest part of the inner thigh registers 165°F. Transfer chicken to serving platter or cutting board and tent with foil for 10 to 15 minutes before slicing. Meanwhile, cook couscous according to package directions.",
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      "instruction": "Remove string from chicken; Serve as desired: sliced, quartered, halved, etc. Serve with couscous and chickpea stew.",
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Ingredients

Instructions

  1. Preheat oven to 400ËšF. In large bowl, combine sweet potatoes, fennel, rutabaga, celery, carrot, onion, garlic, 1 tbsp olive oil, and 1/2 tsp each salt and pepper. Transfer to roasting pan; set aside.
  2. Pat chicken dry with paper towel. Rub ras el hanout, and remaining olive oil, salt and pepper all over chicken, including under skin and inside cavity. Tie legs together with kitchen string. Lay chicken, breast side up, on top of vegetables.
  3. Bake in lower third of oven, occasionally basting with pan juices, for 80 to 90 minutes or until thermometer inserted into thickest part of the inner thigh registers 165°F. Transfer chicken to serving platter or cutting board and tent with foil for 10 to 15 minutes before slicing. Meanwhile, cook couscous according to package directions.
  4. While chicken is resting, skim fat from pan juices in roasting pan but leave roasted vegetables in pan. Heat over medium heat; stir in broth and tomato paste, scraping up any browned bits from bottom of pan. Bring to boil. Stir in chickpeas, olives, apricots, lemon juice and thyme; simmer for 8 to 10 minutes or until chickpeas are heated through and sauce is slightly thickened. Add couscous, tossing until well coated. Stir in mint.
  5. Remove string from chicken; Serve as desired: sliced, quartered, halved, etc. Serve with couscous and chickpea stew.