The Food Of Morocco
Chicken Mechoui
Page 315
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses
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Recipe Reviews
Zosia from Toronto, ON
The rub of aromatics, herbs and spices added great flavour to the chicken. I applied most of it under the skin, as no one in the family eats that part, and used ½ the butter (1 tbsp per chicken).
You're given a few choices regarding cooking of the birds; I cooked them whole (spatchcocked) in the oven but roasted them first for 30 minutes before switching to the broiler as my chickens were twice the size (almost 2 kg ea.) of those the recipe called for and I was concerned about burning the exterior. They were done in 50 minutes....the skin was crisp and the meat moist.
This was very easy to make and resulted in delicious roast chicken. I’m planning to make this again, but on the grill next time.
(edited 19th May 2013) (0) comment (0) useful
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