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.
- Crush the scallions, garlic, cilantro, parsley, salt, paprikas, and cumin with a mortar and pestle. Blend in soft butter.
- Wash poussins or chickens, split them bown the back, and flatten; dry well.
- Rub inside and out with butter paste, then let stand at least 1 hour. Save any extra paste.
- 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.
I always wanted to go to Morocco. Now I've got Morocco coming to me! Delicious. Made for Best of 2011 recipe tag.
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!
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.