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ROASTED MOROCCAN SPICED CHICKEN
The Weekday Cook, January 19881 3 1/2 lb. chicken
4 garlic cloves, flattened
1 lemon, halved
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon freshly ground pepper
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
3 tablespoons olive oilPreheat oven to 400 F. Pat chicken dry. Rub all over with garlic cloves; place garlic in cavity. Squeeze lemon into small bowl; place both lemon halves in chicken cavity. Brush chicken with half of juice. Mix spices and salt and rub over and inside chicken. Tie chicken legs together.
Heat oil in heavy large ovenproof skillet over high heat. Add chicken to skillet, breast side up. Add remaining lemon juice to skillet. Baste chicken with pan juices. Transfer to oven. Bake until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally, about 1 hour. Discard string. Serve chicken hot, cold, or at room temperature.
Serves 2 to 3.
Copyright ©1996-1999 ThomasLand Partners
San Jose, California, U.S.A.
Last updated: 11-Apr-1999 12:42 PM
