We're not having an Oscar Party tonite but we will be watching the show. I normally would prepare a buffett themed around the nominated movies but not this year - too much going on!
Instead, I thought on this cold, snowy wintery day there should be something warm and cozy in the oven sending a great aroma throughout the house. So, I decided to grind up some wonderfully fragrant spices and have Moroccan Chicken.
With my mortar and pestle, I grind up the following:
Dry Spice Mix:
1/8 teaspoon ground cloves
1/4 teaspoon ground black pepper
3/8 teaspoon fennel seed, ground
3/4 teaspoon sesame seeds, ground
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
1/8 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
I then add all of those spices into my blender together with:
2 tablespoons Hungarian paprika
1/4 cup fresh lemon juice
1 tablespoon salt
3 tablespoons chopped fresh mint
1 teaspoon ground black pepper
2 cloves garlic, peeled and crushed
3 tablespoons olive oil
Blend it together on Pulse mode for about 8 spurts.
Take a full chicken and rub the inside with about 1/4 of this paste mixture and then take 2 lemons and poke them all over with a fork and then insert inside the chicken and close it up.
Rub the remaining paste all over the chicken and place in a roasting pan. I like to quarter 4 or 5 potatoes and drizzle them with olive oil, salt and pepper and put them in the bottom of the roasting pan first together with a bunch of peeled and chopped carrots (or baby carrots). Then place the chicken on top of the veggies.
Roast the chicken for 2 hours or until the juices run clear. Tent with foil if necessary.
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