Grilled Chicken With Moroccan Spices |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
In Morocco cooks rub chickens (poussins, about 1 pound are best) with an aromatic paste, like this one, before grilling. From Saveur magazine. Time for marinating is not included in cook time. Ingredients:
3 scallions, white ends only, chopped |
1 garlic clove, peeled |
2 tablespoons fresh cilantro, chopped |
2 tablespoons fresh parsley, chopped |
1 teaspoon salt |
1 1/2 teaspoons sweet paprika |
1 pinch hot paprika |
1 1/2 teaspoons ground cumin |
1/4 cup butter, soft |
2 small chicken |
Directions:
1. Crush the scallions, garlic, cilantro, parsley, salt, paprikas, and cumin with a mortar and pestle. Blend in soft butter.
2. Wash poussins or chickens, split them bown the back, and flatten; dry well.
3. Rub inside and out with butter paste, then let stand at least 1 hour. Save any extra paste.
4. Preheat grill, place chickens skin side up. Turn after 2 minutes and baste with any extra paste. Continue to turn and baste until skin is crisp and flesh is firm.
|
|