Moroccan Spiced Rotisserie Chicken

Lately I’ve been getting more interested in different spice combinations and pairing unexpected spices together. One of the food cultures I’ve found that does this best is in Moroccan foods. I would love to go to Morocco (when we can travel again) to see the markets with all of the spices, textiles and more. It also looks beautiful and I’ve heard nothing but good things from those who have gone. In the meantime, this chicken will have to hold me over.

Note: I made this in my instant pot, but you could also make this in a cast iron pan in the oven or any other way that you like to roast your chicken.

Recipe

Ingredients

• 4-5lb whole chicken, giblets removed
• 2-3 tbsp olive oil (depending on the size of your chicken)
• 1 tbsp za’atar spice (I got mine from Thrive Market but there are recipes you can look up to make your own)
• 1 tsp harissa seasoning
• 1 tsp cinnamon
• 1 tsp lemon or orange zest
• 1 orange (any variety), cut in half
• 1/4 cup vegetable or chicken broth

In a small bowl, mix together Za’atar spice, harissa seasoning, cinnamon and lemon zest. Set aside. Working on a cutting board, pat down the chicken until it is as dry as possible with a paper towel. Pour the olive oil all over the chicken and rub to make sure that it is fully covered. Spread the spice mix all over the chicken, making sure to cover every inch.

Turn on the instant pot to the sauté setting for 6 minutes. Place the chicken inside the instant pot, breast down, and let brown for 3-4 minutes. Flip the chicken over to the other side, and continue cooking. Once browned on both sides, add the orange halves and broth to the pot. Secure the lid and turn on the poultry setting for 25 minutes, cooking with the pressure valve closed.

Once chicken is cooked and steam is released, remove the chicken from the pot. Eat chicken right away or shred for using throughout the week.