INGREDIENTS

INSTRUCTIONS

With a mortar and pestle or in an electric spice grinder grind cuminseed,
cinnamon stick pieces, and cloves and in a small bowl mix with paprika,
cayenne, and salt to taste. In a non-aluminum container large enough to
hold chickens stir together garlic paste, zest, lemon juice, oil, and 2
tablespoons spice mixture (reserving remainder) to make marinade.
Rinse chickens and pat dry with paper towels. Put chickens in container and
rub with marinade to coat. Marinate chickens, covered and chilled, at least
2 hours or overnight.
Preheat oven to 450F.
Put half of chickens in each of 2 large roasting pans. Brush chickens with
any marinade left in container and season chickens with salt. If using
poussins, truss and arrange breast sides up (they should fit without
touching). If using chicken quarter, arrange skin sides up.
Sprinkle chickens with reserved spice mixture.
Roast chickens in upper and lower thirds of oven 20 minutes. In a small
saucepan melt butter. Brush chickens with butter and sprinkle with chopped
parsley. Switch pans between upper and lower racks and roast chickens 20 to
30 minutes more, or until a meat thermometer inserted in fleshy part of a
thigh register 175F. and juices run clear when thigh is pierced with a
skewer.
Serve chickens warm or at room temperature and garnish with parsley sprigs.
Serves 12 as part of a buffet.
Gourmet May 1995
Converted by MC_Buster.
Per serving: 750 Calories (kcal); 77g Total Fat; (86% calories from fat);
5g Protein; 22g Carbohydrate; 124mg Cholesterol; 18mg Sodium Food
Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 15 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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