Middle Eastern Spiced Chicken brings the warm, fragrant flavors of the Levant straight to your kitchen. The combination of turmeric, paprika, cumin, coriander, and cinnamon creates a golden spice blend that coats the bird beautifully. Inside, a stuffing of chopped apricots and dates mixed with crunchy pistachios adds sweetness and texture.
The yogurt marinade keeps everything moist during roasting, while the apricot nectar sauce ties all the flavors together. I always let the stuffing sit for the full thirty minutes because it gives the dried fruit time to soften and the flavors time to meld.
About the Recipe
This recipe proves that impressive does not mean complicated. You mix a simple spice paste, prepare a fruit and nut stuffing, then let the oven do the work. The spices are ones you probably already have, and the dried fruit keeps well in the pantry. The finished chicken has a gorgeous golden color from the turmeric and paprika, and the stuffing stays moist from the juices that collect inside during roasting. The sauce comes together quickly from the pan drippings, which means less waste and more flavor.
Why you will love this recipe
The spice combination here is warm rather than hot, making it friendly for most palates. Kids often enjoy the slight sweetness from the apricots and dates, while adults appreciate the depth from the cumin and coriander. The stuffing does double duty as both seasoning and side dish, which simplifies your menu planning.
Roasting a whole bird always feels special, but this one requires no tricky techniques or hard to find ingredients. The sauce thickens beautifully with just a bit of cornflour, giving you a glossy finish that looks restaurant quality. Leftovers taste even better the next day when the spices have had time to deepen.
Middle Eastern Spiced Chicken
Cooking Tips
Make sure your chicken is completely dry before brushing on the yogurt mixture. Pat it with paper towels inside and out for better browning. When stuffing, do not pack too tightly or the filling will not heat through properly. Check the chicken after an hour and cover loosely with foil if it is browning too quickly.
The sauce should coat the back of a spoon when ready. If it seems thin, simmer for another minute or two after adding the cornflour mixture.
Serving and Storing Suggestions
This recipe serves four to six people depending on appetites. Prep time runs about twenty minutes, with ninety minutes in the oven. Serve the chicken with couscous, rice pilaf, or roasted vegetables to soak up the sauce. Store leftovers in an airtight container in the refrigerator for up to three days.
The stuffing can be removed and stored separately if you prefer. Reheat gently in a low oven covered with foil to prevent drying out.
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Middle Eastern Spiced Chicken
Ingredients
- 1.2 kg Chicken
- 1/2 cup Yogurt (120 ml)
- 1/2 tsp Turmeric powder (2g)
- 2 tsp Sweet paprika (10g)
- 2 tsp Cumin powder
- 2 tsp Coriander powder
- 1/2 tsp Cinnamon powder
- 400 ml Apricot nectar or juice
- 2 tsp Cornflour
- 80 ml Chicken stock
For the seasoning
- 1/3 cup Seasoned breadcrumbs
- 1/3 cup Boiling water
- 8 Dried apricots (chopped)
- 5 Seedless dates (chopped)
- 1/4 cup Pistachios (sliced fine)
- 2 tbsp Apricot nectar or juice
- 2 tbsp Fresh coriander leaves (chopped)
- Salt (to taste)
Instructions
- Mix the cornflour in the chicken stock to a smooth paste and keep aside.
- Mix the seasoning ingredients and keep them aside for 30 minutes.
- Stuff the chicken with the mixture.
- Place the chicken in a greased baking dish.
- Combine yogurt with spices in a small bowl and brush over the chicken.
- Add one cup apricot nectar to the dish and bake, uncovered.
- In a moderately hot oven for about 1 1/2 hours or until tender.
- Remove the chicken from the dish and cover with a foil.
- Remove the chicken from the dish and cover with a foil.
- Drain fat from the dish.
- Heat pan juices, add the remaining apricot nectar and cornflour stock mixture.
- Stir until the sauce comes to a boil and thickens.
- Strain the sauce and serve with the baked chicken.
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Frequently Asked Questions
Can I use chicken pieces instead of a whole bird?
Yes, bone in thighs or breasts work well. Reduce cooking time to about forty five minutes and serve the stuffing on the side rather than inside the meat.
What can I substitute for apricot nectar?
Orange juice mixed with a tablespoon of honey makes a good substitute. You can also use peach nectar or even apple juice with a squeeze of lemon.
Do I need to soak the dried fruit before mixing the stuffing?
The recipe calls for soaking in boiling water, which softens the fruit and helps the stuffing hold together. Do not skip this step or the filling will be too dry.
How do I know when the chicken is fully cooked?
Insert a meat thermometer into the thickest part of the thigh without touching bone. It should read 75 degrees Celsius. The juices should run clear when pierced.
Can I make the spice paste ahead of time?
Without a doubt. Mix the yogurt and spices up to a day ahead and store covered in the refrigerator. Let it come to room temperature before brushing on the chicken for easier spreading.
