One of the features of Moroccan cooking is the way it mixes savory and sweet — a principle we give a strong nod to in this Roast Chicken with Olives, Shallots & Prunes recipe.... It can also be great for patients going through cancer treatment. If your tastes have physically changed, this easy sweet and spicy update to basic roast chicken could be just the ticket to make new again a favorite that doesn’t taste the same as it used to.
Spread the olives, prunes, shallots, and lemon in the bottom of a deep roasting pan. Drizzle with 1 teaspoon of olive oil and salt.
Mix the cumin, salt, paprika, cayenne, and turmeric together. Rub evenly onto the chicken.
Heat 1 tablespoon of olive oil over medium-high in a wide skillet. Brown the chicken in batches, turning to brown all sides. Place the chicken on top of the olive mixture in the roasting pan. Once all the chicken has been browned, add the 1 cup of water and 1 tablespoon of vinegar to the skillet over high heat. Scrape up the bits at the bottom of the pan and cook until half has evaporated. Pour this into the roasting pan.
Roast for 20 to 30 minutes or until all the chicken is cooked through. Let rest, then serve with Basic Couscous.
We’ve found at our classes that making changes to basic meals by introducing different flavors and spices can really help patients get past the taste problem. It’s hard not to make comparisons when your taste buds fail you, but when you try something new, there’s less to compare it to. Be bold!