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Moroccan Spatchcocked Chicken

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  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 4
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Elevate your dinner with this spatchcocked chicken by infusing it with Moroccan spices. Cumin, cinnamon, honey and pomegranate seeds make this recipe a flavor knockout.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • 1 whole chicken (3 1/2 to 4 1/2 lb)
  • 1 1/2 teaspoons ground cumin
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 2 tablespoons pomegranate molasses
  • 1/4 cup pomegranate seeds
  • Chopped fresh cilantro, if desired

Steps

  • 1
    Heat oven to 400°F. Line 15 x 10 x 1-inch pan with foil.
  • 2
    Pat chicken dry with paper towels. Place chicken, breast side down, on cutting board. Using heavy-duty kitchen scissors or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone; save for making Chicken and Broth or Roasted Chicken and Broth or discard. Turn chicken over; flatten breast area by pressing firmly with heel of hand. Place chicken, breast side up, in pan. Tuck wings under breast.
  • 3
    In small bowl, mix cumin, salt and cinnamon; sprinkle evenly over chicken. Cover with foil; bake 50 minutes.
  • 4
    In small bowl, mix honey, oil and molasses until well blended. Brush mixture on chicken.
  • 5
    Bake uncovered 10 to 20 minutes, brushing once or twice with pan juices, or until thermometer inserted in thickest part of breast reads at least 165°F. Sprinkle chicken with pomegranate seeds and cilantro. Serve with pan juices, if desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make your own pomegranate molasses, try our easy homemade version. In 2-quart stainless steel saucepan, stir 4 cups bottled plain pomegranate juice, 1/3 cup granulated sugar and 2 teaspoons fresh lemon juice. Cook over medium heat 2 to 3 minutes, stirring occasionally, until sugar is dissolved. Reduce heat to medium-low. Cook uncovered 1 hour to 1 hour 30 minutes, stirring occasionally, until reduced to 1 cup and consistency is like thick syrup. Remove from heat. Let stand at room temperature 30 minutes. Transfer to jar but do not cover; cool completely. Cover; refrigerate up to 3 months.

Nutrition

430 Calories, 17g Total Fat, 40g Protein, 27g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
125mg
41%
Sodium
860mg
36%
Potassium
530mg
15%
Total Carbohydrate
27g
9%
Dietary Fiber
0g
0%
Sugars
24g
Protein
40g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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