Moroccan Spiced Chicken Under A Brick

Moroccan Spiced Chicken Under A Brick

  Ready in : 45 mins

If you have around 45 minutes to spend in the kitchen, Moroccan Spiced Chicken Under A Brick might be a great gluten free, dairy free, paleolithic, and primal recipe to try. One portion of this dish contains approximately 31g of protein, 39g of fat, and a total of 488 calories. This recipe serves 4. For $1.55 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Only a few people really liked this main course. Head to the store and pick up cayenne, ground cumin, pepper, and a few other things to make it today. 2 people have made this recipe and would make it again. It is brought to you by Foodista. With a spoonacular score of 42%, this dish is solid. Similar recipes include Moroccan-spiced Chicken, Moroccan Spiced Chicken, and Moroccan Spiced Chicken and Squash.

Ingredients

chicken

chicken

3 lb

garlic cloves

garlic cloves

4

cilantro leaves

cilantro leaves

0.25 cup

sea salt

sea salt

2 teaspoons

lemon zest

lemon zest

1 teaspoon

saffron threads

saffron threads

0.25 teaspoon

olive oil

olive oil

4 tablespoons

paprika

paprika

1 tablespoon

ground cumin

ground cumin

1 teaspoon

pepper

pepper

0.5 teaspoon

cayenne

cayenne

0.25 teaspoon

Cooking in Steps

  1. 1
    Combine garlic, cilantro, one teaspoon salt, lemon zest and saffron in a mortar with pestle.

    lemon zest

    lemon zest

    cilantro

    cilantro

    saffron

    saffron

    garlic

    garlic

    salt

    salt

    mortar and pestle
    mortar and pestle
  2. 2
    Smash to a paste.

  3. 3
    Add 3 tablespoons olive oil and stir to combine.

    olive oil

    olive oil

  4. 4
    Rub chicken all over with paste, including between skin and breast meat.

    whole chicken

    whole chicken

    meat

    meat

    dry seasoning rub

    dry seasoning rub

  5. 5
    Place on tray or platter, skin side up and cover loosely with plastic wrap.

    wrap

    wrap

    plastic wrap
    plastic wrap
  6. 6
    Refrigerate at least 2 hours and up to 6 hours.

  7. 7
    Remove from refrigerator 30 minutes before roasting.