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Roasted Moroccan Chicken - Instant Pot Recipe 4

Roasted Moroccan Chicken

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Ingredients
  

  • 1/4 cup coconut oil
  • 1/2 tsp cumin
  • 1 1/2 tsp coriander
  • 1 1/2 tsp paprika
  • 1 1/2 tsp yellow curry powder
  • 1/2 tsp crushed red pepper flakes
  • 1 1/2 teaspoons garlic powder or 3 cloves fresh garlic, minced
  • 1 tsp ginger powder or 1 tablespoon fresh, minced
  • 1 bunch of fresh parsley leaves only (no stems)
  • 4 tsp lemon juice
  • whole organic chicken

Instructions
 

  • Mix the rub (all ingredients except for chicken)
  • Add salt and pepper to taste
  • Rub on the entire chicken, cover and put in fridge for 1 hour up to 8 hours
  • Roast at 400 degrees until internal temperature of the thigh reaches 165 degrees
  • Let rest 10 minutes before carving so the juices can redistribute evenly throughout

Notes

INSTANT POT ADAPTION
*This recipe can also be adapted using an Instant Pot, reduce coconut oil to 2 tablespoons and sauté the chicken breast side down in the Instant pot, then flip over (breast side up) and add 1 1/2 cups of broth or water to the bottom of the Instant Pot after searing the outside and before cooking.
After I removed the chicken from the instant pot, I strained the liquid, reserving 3 cups and added it back to the pot with 2 cups of rice and started the Instant Pot on the “rice” setting.  By the time the chicken was ready to carve, the rice was cooked. I served it with this rice for my children. To keep it weight loss friendly for myself, I served it over sautéed cauliflower with a side salad.
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