Ingredients
-
3
-
1
-
2
-
2
-
1
-
1 1/2
-
1
-
1 1/2
-
1/4
-
2
-
-
-
-
-
Directions
Grilled Chicken With Moroccan Spices, In Morocco cooks rub chickens poussins, about 1 pound are best with an aromatic paste, like this one, before grilling. From Saveur magazine. Time for marinating is not included in cook time., I made this over the weekend and clearly I did something wrong. My butter paste was like cement and did not spread well at all. Can anyone offer suggestions?, Can you bake the chicken instead?
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Steps
|
1
Done
|
Crush the Scallions, Garlic, Cilantro, Parsley, Salt, Paprikas, and Cumin With a Mortar and Pestle. Blend in Soft Butter. |
|
2
Done
|
Wash Poussins or Chickens, Split Them Bown the Back, and Flatten; Dry Well. |
|
3
Done
|
Rub Inside and Out With Butter Paste, Then Let Stand at Least 1 Hour. Save Any Extra Paste. |
|
4
Done
|
Preheat Grill, Place Chickens Skin Side Up. Turn After 2 Minutes and Baste With Any Extra Paste. Continue to Turn and Baste Until Skin Is Crisp and Flesh Is Firm. |
