Ingredients
| Name | Amount (Metric / US) |
|---|---|
| CHICKEN | 653.17 g / 3 lb |
| GARLIC CLOVES | 4 |
| CILANTRO LEAVES | 4 g / 0.25 cups |
| SEA SALT | 2 tsps |
| LEMON ZEST | 1 tsp |
| SAFFRON THREADS | 0.25 tsps |
| OLIVE OIL | 4 Tbsps |
| PAPRIKA | 1 Tbsp |
| GROUND CUMIN | 1 tsp |
| PEPPER | 0.50 tsps |
| CAYENNE | 0.25 tsps |
Moroccan Spiced Chicken Under A Brick
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.
Instructions
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.
