Grilling and BBQ Recipes
Grilled Chicken With Moroccan Spices
Description
"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
- 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.
