Moroccan Roast Chicken
Yield: 1 serving
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Ingredients
- 1/4 teaspoon(s) ground black pepper dry spice
- 1/8 teaspoon(s) ground cloves dry spice
- 3/8 teaspoon(s) fennel seed dry spice
- 3/4 teaspoon(s) sesame seeds dry spice
- 1/8 teaspoon(s) ground corriander dry spice
- 1/8 teaspoon(s) ground cumin dry spice
- 1/8 teaspoon(s) ground allspice dry spice
- 1/4 teaspoon(s) ground nutmeg dry spice
- 3/4 teaspoon(s) ground ginger dry spice
- 1/8 teaspoon(s) ground cardamom dry spice
- 2 tablespoon(s) paprika spice paste
- 1/4 cup(s) lemon juice spice paste
- 1 tablespoon(s) salt spice paste
- 3 tablespoon(s) chopped fresh mint spice paste
- 1 tablespoon(s) black pepper spice paste
- 2 clove(s) peeled and crushed garlic spice paste
- 3 tablespoon(s) olive oil spice paste
- 4 pound(s) chicken breasts
Preparation
- -preheat 350 degrees
- -spice mix : cloves, pepper, fennel, sesame, coriander, cumin, allspice, nutmeg, ginger and cardamom
- - spice paste paprika, lemon juice, spice mix, salt, chopped mint, black pepper, garlic in a blender until smooth paste
- - rub spice paste on chicken
- 180 degrees
April 2012
This recipe is a personal recipe added by Weintraub and has not been tested or endorsed by MyRecipes.
Moroccan Roast Chicken Recipe at a Glance
- COURSE: Main Dishes
- CUISINE: Moroccan
- COOKING METHOD: Bake
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