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    You are in: Home / Recipes / Grilled Chicken With Moroccan Spices Recipe
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    Grilled Chicken With Moroccan Spices

    Grilled Chicken With Moroccan Spices. Photo by gailanng

    1/6 Photos of Grilled Chicken With Moroccan Spices

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    susie cooks's Note:

    In Morocco cooks rub chickens (poussins, about 1 pound are best) with an aromatic paste, like this one, before grilling. From Saveur magazine. Time for marinating is not included in cook time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Crush the scallions, garlic, cilantro, parsley, salt, paprikas, and cumin with a mortar and pestle. Blend in soft butter.
    2. 2
      Wash poussins or chickens, split them bown the back, and flatten; dry well.
    3. 3
      Rub inside and out with butter paste, then let stand at least 1 hour. Save any extra paste.
    4. 4
      Preheat grill, place chickens skin side up. Turn after 2 minutes and baste with any extra paste. Continue to turn and baste until skin is crisp and flesh is firm.

    Ratings & Reviews:

    • on February 10, 2012

      55

      I always wanted to go to Morocco. Now I've got Morocco coming to me! Delicious. Made for Best of 2011 recipe tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2011

      55

      We used some large boneless chicken thighs and cooked it under the broiler; otherwise just followed directions. If you haven't seen your family for a while but you know they're in the house, cook this and watch them gravitate to the kitchen! Great spreading aroma, cilantro-centered paprika flavor, slightly reminiscent of "Jerk" chicken, and absolutely delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2010

      55

      This was outstanding! The combination of the two paprikas and the cumin really hit the mark for flavor. Instead of a mortar and pestle, I used my mini food processor to make the paste. I only needed two servings, so I cut the paste portion of the recipe in half, and used 1 giant bone-in, skin-on chicken breast. I lifted the skin and slathered the paste underneath, then grilled over indirect heat until the chicken was done. A little of the paste ended up on the board after I sliced the chicken, so I just used it as a sauce, drizzling it over the sliced meat. A definite make again! Made for ZWT6.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Grilled Chicken With Moroccan Spices

    Serving Size: 1 (491 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1101.7
     
    Calories from Fat 730
    66%
    Total Fat 81.1 g
    124%
    Saturated Fat 27.1 g
    135%
    Cholesterol 375.5 mg
    125%
    Sodium 1009.8 mg
    42%
    Total Carbohydrate 2.0 g
    0%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.4 g
    1%
    Protein 86.2 g
    172%

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