MOROCCAN SPICE RUB
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground chile powder
- 1 tablespoon light brown sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon caraway seeds, crushed
- 1/2 teaspoon freshly ground black pepper
- lemon juice
- olive oil
Massage chicken with olive oil and a generous squeeze of fresh lemon juice then rub spice ingredient both under the skin and over – sprinkle into cavity as well.
This works really well on a beer can chicken holder – you can either do it on the bbq or in your oven @ 375 degrees, for approximately 20 minutes per pound.
If you roast it in the oven fill a roasting pan with sliced red onions and a couple of lemons (halved). Pour in enough chicken stock to cover onions. Baste the chicken half way through the cooking with this liquid.
If you don’t have a beer can chicken holder – just lay the bird on the onions and let the juices run.
When the chicken has reached a temperature of 180 degrees, remove from heat and allow to rest for 15 minutes before carving.
If you have cooked the chicken with the onions, reduce the onions and liquid to make a soupy delicious onion jam to serve alongside the chicken.
Look for my Moroccan Quinoa Salad to serve this with, along with grilled
vegetables, simple, easy and fantastic!