BostonChefs.com : recipe of the week

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Moroccan Chicken
by Jorge Lopes
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	Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Jorge Lopes of The Blue Room shares his recipe for Roast Chicken with Moroccan spices. Roast Chicken with Moroccan spices (Serves 4) By Jorge Lopes

Ingredients
	3	pounds	chicken

for spice rub
	2	cups	ground cumin
	1	cup	ground coriander
	0.25	cup	hot chili powder
	0.25	cup	paprika
	0.25	cup	cinnamon
	0.25	cup	allspice, ground
	2	tablespoons	gloves, ground
	0.25	cup	kosher salt
	0.25	cup	ground black pepper
	0.5	cup	herbes de Provence
	1	tablespoon	cayeene pepper
	2	tablespoons	anise seed, ground

	Preparation
	1	In a mixing bowl, mix the spices together well and set them aside for later use.
	2	Wash the chicken with cold water inside and out. Drain and pat dry
	3	Rub the chicken all over with about 2 tablespoons of the spice mixture.
	4	Rub the chicken with 2 tablespoons of olive oil, and sprinkle all over with a little salt.
	5	Let the chicken rest like this for about 20 minutes while the oven heats up.
	6	Roast the whole chicken in a cast-iron skillet in the oven at 350 degrees Fahrenheit, turning it from time to time in order to crisp up the skin all over.
	7	It should take between one hour and one and a quarter hours for a three-pound bird.
	8	The chicken is fully-cooked when the thigh joints begin to loosen and the juices inside start to run clear.