| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Poultry, Moroccan |
2 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Chicken |
| 4 |
|
Garlic cloves |
| 1 |
|
Lemon, halved |
| 1/2 |
ts |
Cumin, ground |
| 1/2 |
ts |
Coriander, ground |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Pepper, fresh grind |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Olive oil |
INSTRUCTIONS
Preheat oven to 400F. Pat chicken dry. Rub with flattened garlic cloves;
place garlic in cavity. Squeeze lemon into small bowl; place lemon in
cavity. Brush chicken with half of juice. Mix spices and salt and rub over
and inside chicken. Tie legs together. Heat oil in large ovenproof skillet.
Add chicken, breast side up. Add remaining lemon juice to skillet. Baste
chicken withpan juices. Transfer to oven, and bake until juices run clear.
Baste occasionally. Roast about 1 hour...
Clay Irving
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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