Whole chicken from the oven with arabic spices and orange

Name: whole chicken from the oven with arabic spices and orange
Total time: 80 min
Yield: 4
Ingredients: 1 chicken; 4 tablespoon sunflower oil; 1 orange; 15 teaspoon cumin; 1 teaspoon turmeric; 5 teaspoon cinnamon; 5 teaspoon peppercorns; 5 teaspoon cayenne pepper; 5 teaspoon mace; 5 teaspoon clove

Ingredients

Directions

Allow the chicken to warm up for an hour outside the refrigerator.
Preheat the oven to 220 ° C.
Roast the whole spices for about 5 minutes in a dry pan over medium heat and allow to cool.
Grind in a mortar or crush and finely chop with a large knife.
Add the spices in powder form and the oil.
Squeeze the orange and add half of the juice to the spice oil.
Sprinkle the chicken with salt and spread with the spice oil.
Put the squeezed orange halves in the abdominal cavity.
Place the chicken with the breast down in a baking dish and put in the oven.
Turn the temperature back to 180 ° C.
Turn the chicken over after 25 minutes and pour the moisture out of the oven dish.
Bake for another 35 to 45 minutes until the chicken is done, overflow again.
Remove the chicken from the oven and let it rest for 10 minutes under aluminum foil.
Delicious with couscous salad filled with raisins, mint, tomatoes and cress.
Cooking tip: you can also buy ras-el-hanout in the DekaMarkt.
Cooking tip: the chicken is cooked when clear moisture comes out after being punctured.
Measuring the core temperature of the bolt is more accurate: between 70 and 75 ° C is perfect.