Friday, January 29, 2010

Moroccan-Spiced Chicken


Chicken in the most favourite meat in my family and I'm always looking for new ways of preparing or just spicying it. So I was very intrigued after finding this recipe in Martha Stewart website. Actually, I've never used cinnamon with chicken and it really made a nice combo with other spices.

What we need:
1½kg chicken, quartered, skin on ( I used just full breast)

spices:
1 teaspoon ground cinnamon
1 teaspoon ground coriander
½ teaspoon ground turmeric
1/4 teaspoon ground cardamon
1/4 teaspoon ground cumin
salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 lemon, quartered

What we have to do:

1. Mix spices, 2 teaspoons salt, 3/4 teaspoon pepper, and the oil in a small bowl. Rub spice paste all over chicken.
2.
Preheat oven to 200C. Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Place in the oven and roast for 40-50 min. When it's done, take out of the oven and let it rest for 10 min and serve.

4 comments:

  1. This looks wonderful but did the cinnamon make it a little too sweet? Was there enough other spices to keep it from being sweet? I recently made a casserole with cinnamon and ginger and it was too much??

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  2. No, the spices went really well together. I just used a bit less cumin as I don't like its smell too much. Though while in the oven, all the kitchen had the smell of cinnamon, but I think the salt killed all its sweetness. Maybe next time I will add some chilli to please my chilli-addiction.

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  3. You can also get a nice pan sauce by deglazing the pan with water (or white wine) after you have removed the chicken and lemons. To take it one step further add some heavy cream and reduce.

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  4. Thanks for a great idea, but my family is not a big fan of gravies or any sauces, that's why I almost never make them.

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