Servings: 6
Cooking Time: 45 Minutes
4 pounds of chicken
2 onions chopped
1 zucchini minced
8 dried dates, pitted and chopped
4 cloves garlic minced
2 carrots, minced
2 teaspoons of fresh ginger
1 teaspoon of paprika
½ teaspoon of ground cumin
1/2 teaspoon of oregano, dried
1/3 teaspoon of cayenne pepper
1/3 teaspoon of ground turmeric
2 cinnamon sticks
3 tablespoons of extra-virgin olive oil Sea salt
Freshly ground black pepper, to taste Ingredients for the rub
1/3 cup extravirgin olive oil
1/3 teaspoon of ground cinnamon ½ teaspoon of cumin Sea salt, to taste
Freshly ground black pepper, to taste

  1. Preheat oven to 375 F.
  2. Heat oil in a skillet and sauté onion, carrots, garlic, and ginger
  3. Cook for 3 minutes and then add zucchinis, dates, paprika, oregano, cumin,
    paprika, cayenne pepper, turmeric, salt, and pepper.
  4. Stir well and cook for another four minutes.
  5. Fill the chicken cavity with this prepared mixture.
  6. Add cinnamon stick at the same time
  7. Use the cooking string to tie the chicken
  8. Place the chicken on a rack in a roasting pan.
  9. Take a small bowl and combine all the rub ingredients.
  10. Rub half mixture over the chicken
  11. Roast the chicken for 1 hour in the oven
  12. Remember to baste the chicken after every 15 minutes.
  13. Once roast, serve it immediately.
    Nutrition: Calories: 586; fat: 16g; Cholesterol: 233mg; Sodium: 250mg;
    Carb: 16.9g; Protein: 89.2g;

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