7 Spice Chicken Food
7 SPICE CHICKEN
This spiced chicken was made with all the simple ingredients you can find in your kitchen. The newest addition to my spice collection is ground onion. That spice is like a cure to any kitchen meal, it is everything. Also, who says NO to paprika, ginger, rosemary, thyme and garlic? If you know how to combine your spices well, then you will not have any problem with what you use them on.
Provided by Ajoke
Categories Side Dish
Time 50m
Number Of Ingredients 12
Steps:
- Wash and pat chicken dry, set aside
- Combine all the ingredients listed above except the butter into a bowl, add the oil and mix together to form crumbs
- Rub the mixed spices on the chicken (give it a good massage)
- Leave the chicken to marinade for an hour or overnight preferably
- On the day, preheat the oven at 220C/428°F
- Place a pan on medium heat, add 2 tbsp of butter and melt (do not let it burn) add the chicken to the melted butter and seal on both sides for about 3 minutes each.
- Transfer the chicken to a baking tray and roast for 45 minutes or according to the pack or weight of the chicken
- Alternatively, cook on an open fire. You will thank me later, this spiced chicken is insanely good.
SIMPLE 7 SPICE CHICKEN
Simple 7 Spice chicken yields deep golden color with mouthwatering flavor. Increase the recipe easily with more chicken and more marinade (or decrease easily). Purchase excellent Lebanese 7 Spice in my shop here.
Provided by Maureen Abood
Number Of Ingredients 8
Steps:
- Heat the oven to 425°F. Combine all of the chicken pieces in a bowl or gallon zip top bag.
- In a medium bowl, whisk the olive oil, lemon juice, garlic, 7 spice, and salt. Pour the marinade over the chicken pieces and turn them to coat. Refrigerate for one hour and up to 12 hours.
- Line a sheet pan with non-stick foil. Transfer the marinated chicken pieces to the pan, leaving behind as much of the marinade as possible to prevent the pan from having too much liquid.
- Roast the chicken for 45 minutes to an hour, checking the temperature of the pieces, until they reach 165°F. If your oven has a convection setting, turn that on for the last 20 minutes of roasting to encourage even more even browning. Serve the chicken immediately or make ahead, refrigerate, then reheat at 250° for 20 minutes.
SEVEN SPICES RECIPE
Add the taste of the Middle East to your cooking!
Provided by Chef Tariq
Categories Basics
Time 5m
Number Of Ingredients 7
Steps:
- Mix all ingredients together in a bowl.
Nutrition Facts : Calories 15 kcal, Carbohydrate 3 g, Sodium 3 mg, Fiber 1 g, ServingSize 1 serving
CHICKEN WITH SEVEN SPICES
This chicken creates quite an aroma while roasting! You can leave the skin on and just peel it back to rub the spices on the chicken.
Provided by Parsley
Categories Chicken
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Remove chicken skin. Rinse chicken and pat dry. Remove giblets and neck.
- Lightly spray the inside of a roasting back with nonstick cooking spray. Place chicken, breast side up, in the plastic oven bag in a shallow roasting pan.
- In a small bowl, stir together remaining ingredients. Rub this mixture evenly over chicken.
- Tie the oven bag closed.
- Roast in oven 1 to 1 1/4 hours, or until chicken is tender and no longer pink.
Nutrition Facts : Calories 250.8, Fat 17.4, SaturatedFat 5, Cholesterol 86.2, Sodium 177.9, Carbohydrate 0.7, Fiber 0.2, Sugar 0.1, Protein 21.5
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- Spatchcock the chicken by cutting out its backbone and laying it flat against its cavity, pressing down firmly on the breastbone to flatten. Pat dry with paper towels.
- Rub the melted butter all over the chicken. Mix together the spices and rub them all over both sides of the chicken. Place the chicken on a baking sheet lined with a wire rack and allow to come to room temperature, about 30 minutes. Preheat oven to 450°.
- Roast the chicken until a quick-read thermometer reads 165° for both breasts and thighs, about 45 minutes. Let rest for 10 minutes, then carve and serve.
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