MOROCCON CHICKEN

 

  • Cooking Time: 60
  • Servings: 4-6
  • Preparation Time: 75

Ingredients

  • 2 tablespoons cumin seed
  • 2 tablespoons whole coriander
  • 2 cinnamon sticks
  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne
  • 1 teaspoon kosher salt
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 1 whole free-range chicken (3 pounds), split (Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage.)
  • Extra-virgin olive oil

Directions

  • Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.
  • Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.
  • Preheat oven to 375 degrees F.
  • Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust. Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through. Serve with Mint Yogurt Dressing and Apricot Couscous.

Notes

uh... food network. Tyler's Ultimate Chicken. Freaking awesome.

Categories: High Protein  Main Dish  Savory 

Author Credit: TTyler from Food Network

Website Credit: http://www.foodnetwork.com/recipes/brick-chicken-with-apricot-couscous-recipe/index.html

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