Moroccan Roasted Chicken

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2 tablespoons unsalted butter, softened

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon sweet paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

Salt and freshly ground pepper

One 4-pound chicken, at room temperature

1 onion, quartered

4 garlic cloves

12 pitted dates

12 dried apricots

1/2 cup chicken stock or low-sodium broth

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