Moroccan Spiced Chicken Under A Brick
Ready in 45 minutes, for 4 servings
Dairy free
Gluten free
Make the paste
INGREDIENTS:
- lemon zest
- cilantro
- saffron
- garlic
- salt
EQUIPMENT:
- mortar and pestle
1) Combine garlic, cilantro, one teaspoon salt, lemon zest and saffron in a mortar with pestle.
2) Smash to a paste.
INGREDIENTS:
- olive oil
3) Add 3 tablespoons olive oil and stir to combine.
INGREDIENTS:
- chicken
- meat
- dry seasoning rub
4) Rub chicken all over with paste, including between skin and breast meat.
INGREDIENTS:
- wrap
EQUIPMENT:
- plastic wrap
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
EQUIPMENT:
- oven
1) Preheat oven to 450 F.
INGREDIENTS:
- black pepper
- ground cayenne pepper
- paprika
- cumin
- salt
EQUIPMENT:
- bowl
2) Mix one teaspoon salt, paprika, cumin, black pepper and cayenne together in a small bowl.
INGREDIENTS:
- chicken
3) Sprinkle over all sides of chicken.
INGREDIENTS:
- olive oil
EQUIPMENT:
- frying pan
- oven
4) Heat one tablespoon olive oil in oven-proof skillet over medium-high heat.
INGREDIENTS:
- chicken
EQUIPMENT:
- frying pan
5) Place chicken, skin-side down, in skillet.
INGREDIENTS:
- chicken
EQUIPMENT:
- aluminum foil
- oven
- frying pan
6) Place brick wrapped in foil (or heavy pan or Dutch-oven) over chicken.
INGREDIENTS:
- chicken
7) Cook chicken over medium-high heat without moving brick or chicken, 10 minutes.
EQUIPMENT:
- frying pan
8) Rotate skillet occasionally, to ensure even cooking.
9) Remove from heat.
INGREDIENTS:
- chicken
EQUIPMENT:
- spatula
10) Using a spatula, turn over chicken, skin-side up.
INGREDIENTS:
- chicken
EQUIPMENT:
- oven
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.