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Roasted Chicken Moroccan style on Pineapple

Start marinating the chicken four to six hours ahead.
Makes 6 servings.

1 cup olive oil
1/4 cup red wine vinegar
3 tablespoons ground cumin
1 1/2 tablespoons ground coriander
2 teaspoons ground cinnamon
2 teaspoons salt
2 teaspoons sugar
1/4 teaspoon cayenne pepper
We use 1/2 of a small tender Locally raised all natural Free Range Chicken for each portion but you can use the following:
4 large chicken breast halves with skin and ribs, cut crosswise in half
4 chicken legs
4 chicken thighs
1/4 cup minced fresh parsley

Whisk first 8 ingredients in large glass baking dish. Add all chicken; turn to coat. Cover with plastic wrap; chill 4 to 6 hours.
Place marinade-coated chicken on sizzler. Roast chicken until just cooked through, occasionally brushing with any remaining marinade. Transfer chicken to platter. Sprinkle with parsley.

Honey-glazed Roasted Pineapple

1/2 cup honey
1/4 cup fresh lime juice
1 tablespoon grated lime peel
1 teaspoon orange-flower water*
1 large ripe pineapple
1/4 cup minced fresh mint

Whisk first 4 ingredients in large glass baking dish. Peel pineapple; cut crosswise into 6 rounds. Remove core; discard. Add pineapple to dish; turn to coat. Cover with plastic wrap; let stand at room temperature at least 1 hour and up to 2 hours.
Remove pineapple from marinade (reserve marinade). Roast until golden brown. Transfer to serving dish. Pour reserved marinade over. Sprinkle with mint. Serve warm or chilled.