Moroccan Spiced Chicken Under A Brick
Need a gluten free, dairy free, paleolithic, and primal main course? Moroccan Spiced Chicken Under A Brick could be a spectacular recipe to try. One serving contains 488 calories, 31g of protein, and 39g of fat. This recipe serves 4. For $1.55 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 2 people were glad they tried this recipe. It is brought to you by Foodista. Head to the store and pick up chicken, saffron threads, sea salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 48%, this dish is good. If you like this recipe, you might also like recipes such as Chicken Tabaka (Georgian Chicken Under a Brick), Chicken Under A Brick With Avocados And Chiles, and Chicken Under A Brick With Pickled Peppers.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 whole chicken (3-4 lb.), backbone removed, butterflied
4 garlic cloves
1/4 cup fresh cilantro leaves
1/4 cup fresh cilantro leaves
2 teaspoons sea salt
1 teaspoon finely grated lemon zest
1/4 teaspoon saffron threads
4 tablespoons olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne, or to taste
Equipment:
mortar and pestle
plastic wrap
oven
bowl
frying pan
aluminum foil
spatula
Cooking instruction summary:
Make the paste: Combine garlic, cilantro, one teaspoon salt, lemon zest and saffron in a mortar with pestle. Smash to a paste. Add 3 tablespoons olive oil and stir to combine. Rub chicken all over with paste, including between skin and breast meat. Place on tray or platter, skin side up and cover loosely with plastic wrap. Refrigerate at least 2 hours and up to 6 hours. Remove from refrigerator 30 minutes before roasting. Prepare chicken: Preheat oven to 450 F. Mix one teaspoon salt, paprika, cumin, black pepper and cayenne together in a small bowl. Sprinkle over all sides of chicken. Heat one tablespoon olive oil in oven-proof skillet over medium-high heat. Place chicken, skin-side down, in skillet. Place brick wrapped in foil (or heavy pan or Dutch-oven) over chicken. Cook chicken over medium-high heat without moving brick or chicken, 10 minutes. Rotate skillet occasionally, to ensure even cooking. Remove from heat. Using a spatula, turn over chicken, skin-side up. Place in oven (without brick) and continue cooking until done, 20-30 minutes, depending on size of chicken. Let rest 10 minutes before carving into serving pieces.
Step by step:
Make the paste
1. Combine garlic, cilantro, one teaspoon salt, lemon zest and saffron in a mortar with pestle.
2. Smash to a paste.
3. Add 3 tablespoons olive oil and stir to combine.
4. Rub chicken all over with paste, including between skin and breast meat.
5. Place on tray or platter, skin side up and cover loosely with plastic wrap.
6. Refrigerate at least 2 hours and up to 6 hours.
7. Remove from refrigerator 30 minutes before roasting.
Prepare chicken
1. Preheat oven to 450 F.
2. Mix one teaspoon salt, paprika, cumin, black pepper and cayenne together in a small bowl.
3. Sprinkle over all sides of chicken.
4. Heat one tablespoon olive oil in oven-proof skillet over medium-high heat.
5. Place chicken, skin-side down, in skillet.
6. Place brick wrapped in foil (or heavy pan or Dutch-oven) over chicken.
7. Cook chicken over medium-high heat without moving brick or chicken, 10 minutes.
8. Rotate skillet occasionally, to ensure even cooking.
9. Remove from heat.
10. Using a spatula, turn over chicken, skin-side up.
11. Place in oven (without brick) and continue cooking until done, 20-30 minutes, depending on size of chicken.
12. Let rest 10 minutes before carving into serving pieces.
Nutrition Information:
covered percent of daily need
