🏷️ Category: lunch
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
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.
🥘 Ingredients
• chicken3 lb
• garlic cloves4
• cilantro leaves0.25 cup
• sea salt2 teaspoons
• lemon zest1 teaspoon
• saffron threads0.25 teaspoon
• olive oil4 tablespoons
• paprika1 tablespoon
• ground cumin1 teaspoon
• pepper0.5 teaspoon
• cayenne0.25 teaspoon
👨🍳 Cooking Steps
1
Make the paste:
2
Combine garlic, cilantro, one teaspoon salt, lemon zest and saffron in a mortar with pestle.
3
Smash to a paste.
4
Add 3 tablespoons olive oil and stir to combine.
5
Rub chicken all over with paste, including between skin and breast meat.
6
Place on tray or platter, skin side up and cover loosely with plastic wrap.
7
Refrigerate at least 2 hours and up to 6 hours.
8
Remove from refrigerator 30 minutes before roasting.
9
Prepare chicken:
10
Preheat oven to 450 F.
11
Mix one teaspoon salt, paprika, cumin, black pepper and cayenne together in a small bowl.
12
Sprinkle over all sides of chicken.
13
Heat one tablespoon olive oil in oven-proof skillet over medium-high heat.
14
Place chicken, skin-side down, in skillet.
15
Place brick wrapped in foil (or heavy pan or Dutch-oven) over chicken.
16
Cook chicken over medium-high heat without moving brick or chicken, 10 minutes.
17
Rotate skillet occasionally, to ensure even cooking.
18
Remove from heat.
19
Using a spatula, turn over chicken, skin-side up.
20
Place in oven (without brick) and continue cooking until done, 20-30 minutes, depending on size of chicken.
21
Let rest 10 minutes before carving into serving pieces.
