Garlic Lemon Rotisserie Chicken With Moroccan Spices Recipes

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GARLIC-LEMON ROTISSERIE CHICKEN WITH MOROCCAN SPICES



Garlic-Lemon Rotisserie Chicken With Moroccan Spices image

Make and share this Garlic-Lemon Rotisserie Chicken With Moroccan Spices recipe from Food.com.

Provided by Shirl J 831

Categories     Chicken

Time 2h10m

Yield 2 serving(s)

Number Of Ingredients 10

1 (3 1/2-4 lb) chicken
1 head garlic, cut in half
1 lemon, cut in half
1 tablespoon olive oil
2 teaspoons sea salt
2 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper

Steps:

  • Set up the grill for rotisserie cooking and preheat to high.
  • Remove any lumps of fat in chicken cavity; wash inside and out, and blot dry. Rub chicken all over with half the cut head of garlic, then with half the cut lemon.
  • Mix ingredients for rub together. Sprinkle some rub into chicken and place remaining garlic and lemon halves inside. Truss chicken, brush outside with oil, and rub with remaining spice mix. Thread chicken onto spit and secure with prongs.
  • Cook chicken until skin is crisp and a deep golden brown and meat is cooked through, 1 1/4 to 1 1/2 hours. When cooked, internal temperature in thigh will be 175 degrees. Transfer chicken to a platter, let rest for 5 minutes and untruss. Carve or cut in half, and serve.
  • Yield: 2 servings.

GRILLED CHICKEN WITH MOROCCAN SPICES



Grilled Chicken With Moroccan Spices image

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.

Provided by susie cooks

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • Crush the scallions, garlic, cilantro, parsley, salt, paprikas, and cumin with a mortar and pestle. Blend in soft butter.
  • Wash poussins or chickens, split them bown the back, and flatten; dry well.
  • Rub inside and out with butter paste, then let stand at least 1 hour. Save any extra paste.
  • 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.

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