Moroccan Roast Chicken

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  • 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


  1. -preheat 350 degrees
  2. -spice mix : cloves, pepper, fennel, sesame, coriander, cumin, allspice, nutmeg, ginger and cardamom
  3. - spice paste paprika, lemon juice, spice mix, salt, chopped mint, black pepper, garlic in a blender until smooth paste
  4. - rub spice paste on chicken
  5. 180 degrees
April 2012

This recipe is a personal recipe added by Weintraub and has not been tested or endorsed by MyRecipes.

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