Garlic Lemon Rotisserie Chicken With Moroccan Spices Food

MOROCCAN LEMON CHICKEN

Steps:

• In a small bowl, combine the spice mix; cumin, coriander, onion powder, garlic, paprika, pepper, and salt. Set aside.
• Evenly coat both sides of the chicken breast with a ½ teaspoon of the spice mix on each side (1 teaspoon total).
• Add ¼ cup olive oil to a large sauté pan and heat oil over medium-high heat.
• Add the sliced onions and garlic, and sauté for 2 minutes, stirring continuously then move to the side of the pan.
• Add tomatoes and cook until blistered, about 3 minutes then transfer to a bowl.
• Place the four pieces of chicken in the center of the pan. Add the sprigs of rosemary and thyme so the flavor of the herbs infuse into the cooking oil.
• Sauté the chicken breasts for 4 minutes, until the surface is nicely browned.
• Lower heat to medium, flip over and cook for 4 to 5 minutes, or until the internal temperature reaches 160F - 165°F.
• Turn off the heat and squeeze half of a whole lemon over the chicken in the pan.
• Remove the chicken from the pan and serve with your favorite sides.

MOROCCAN LEMON CHICKEN

Steps:

• Heat the oil a medium straight-sided skillet over medium-high heat. Dry the chicken breasts well and sprinkle evenly with the salt. Place the breasts skin-side down in the hot pan and cook undisturbed until deep golden brown, about 6 minutes. Using tongs, flip the chicken to the bone side and continue to cook for another 5 minutes. Remove to a plate while you build the sauce.
• In the same pan, add the shallots and sweat, stirring occasionally, for a minute. Add the preserved lemon, olives and sun-dried tomatoes and stir to combine. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly. Add the chicken broth and return to a simmer. Add the oregano and the chicken back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and simmer gently until an instant-read thermometer registers 160 degrees F, about 25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the parsley.
• Serve the chicken with a generous helping of the sauce and sprinkled with chive blossoms if using.

GARLIC-LEMON ROTISSERIE CHICKEN WITH MOROCCAN SPICES

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.

MOROCCAN CHICKEN WITH LEMON AND OLIVES

Steps:

• Stir in parsley, cilantro: Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste. Serve with couscous, rice, or rice pilaf .

CHICKEN WITH SEVEN SPICES

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.

GRILLED CHICKEN WITH MOROCCAN SPICES

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.

ROTISSERIE GARLIC CHICKEN

Steps:

• Season the inside cavity of the chicken with about 1 teaspoon seasoned salt or white salt (or to taste) then place 10 whole garlic cloves inside the cavity; truss with skewers then tie legs together with cotton butcher's string.
• Fold the wings under.
• Slice the remaining 4 garlic cloves in half using a knife then slip the 8 halves under the skin of the chicken (you can use less garlic if desired).
• In a bowl whisk/combine melted butter, oil, lemon juice, garlic powder, 1-1/2 teaspoons seasoned salt and paprika.
• Brush the outside of the chicken all over with the melted butter mixture.
• Place in a glass dish; cover with plastic and refrigerate for 5 hours (the butter will harden in the fridge but will melt when cooking, chill no more than 5 hours or the lemon will start to "cook" the chicken).
• Place the chicken on the rotisserie spit/rod.
• Cook until for about 1-1/2 hours or until the chicken is thoroughly cooked.

TAJINE SPICES

Steps:

• combine well.
• store in an airtight container in a cool, dark place.
• enjoy!

CHICKEN WITH DATES AND MOROCCAN SPICES

Steps:

• Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat.
• Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 10 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken.
• Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; saute until golden, about 6 minutes.
• Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute.
• Increase heat to high; add broth and 3 tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes.
• Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
• Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice.
• Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, serve.