Friday, February 8, 2013

moroccan spiced chicken

Chicken is a well-spring. It is amazing with everything, delicious with almost every flavor and vegetable, is incarnate in every dish imaginable and is fairly inexpensive. It is the most popular meat in the entire world (goat is the most eaten red meat in the world, believe it or not). This is so delicious, and it's so simple. This is really just a roast chicken with a spiced rub. I paired it with yellow saffron rice and made a gravy out of the drippings- which I could drink with a straw.
Like Humphrey Bogart and Ingrid Bergman in Casablanca, citrus and chicken go together like they were meant to be. This chicken is smeared with a combination of spices, olive oil and fresh squeezed lime juice that is mixed together to create a savory paste. And like any other chicken, roasted in the oven to create a delicious dripping that makes a tasty gravy.
You know how to make a gravy, and this gravy is, well... the gravy. It was so good that we poured it over the rice as well. We couldn't get enough. You'll love this chicken, even if you think you don't like Middle Eastern and Northern African flavors. Give it a try.
Moroccan Spiced Chicken
1 5-6 lb chicken
Juice of 2 limes
Juice of 1 orange
1 tsp salt
1 tsp cinnamon
1 tsp cumin
1 Tbsp paprika
1/2 tsp coriander
1/2 tsp crushed red pepper
1/4 tsp ginger
1/4 tsp pepper
Olive Oil
Flour and Water for gravy

Preheat the oven to 350 degrees. In a small bowl, combine all spices and the lime juice. Add to this mixture only enough olive oil to create a thick paste. Spear the paste over the entirety of a cleaned and dried chicken. Roast in the oven for 20 minutes per pound or until the internal temperature is 165 degrees and juices run clear. Collect the pan drippings and create a gravy using flour and water on the stove top. Allow chicken to rest for 10 minutes, and serve with a delicious side of rice or grilled vegetables. Enjoy!