Roast Chicken With Moroccan Apricot Pan Sauce

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Fine Cooking


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2 tsp. granulated sugar

Freshly ground black pepper

4 cloves garlic, minced

1 tsp. ground cumin

1/2 cup prunes, halved

2 Tbs. olive oil

Kosher salt and freshly ground black pepper

1/8 tsp. ground cloves

1/4 cup orange juice concentrate

1/2 cup dried apricots, halved

1-1/2 Tbs. olive oil

1/2 tsp. ground cinnamon

3-1/2- to 4-lb. whole chicken

1/4 cup dry vermouth

1 tsp. ground ginger

1 cup homemade or low-salt chicken broth

3 Tbs. chopped fresh cilantro

2 Tbs. kosher salt

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