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Prep Time: 255 Minutes Cook Time: 0 Minutes |
Ready In: 255 Minutes Servings: 4 |
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We enjoyed this chicken recently. Prep time includes marinating time (4-6 hours or overnight) Adapted from Bon Appetit (September 2005) Ingredients:
1 tablespoon caraway seed |
1 tablespoon coriander seeds or 1 teaspoon ground coriander |
1 tablespoon cumin seeds or 1 teaspoon ground cumin |
1 tablespoon crushed red pepper flakes |
2 tablespoons olive oil |
2 garlic cloves, crushed |
2 tablespoons paprika |
1 teaspoon salt |
2 tablespoons olive oil |
1 lime, juice and zest of, grated |
1 (2 1/2-3 lb) roasting chickens, quartered |
Directions:
1. In a small skillet toast caraway, coriander and cumin seeds over medium heat for about 5 minutes.
2. Cool and then grind seeds and the crushed red pepper in mortar with pestle.
3. Add oil and garlic and grind to a smooth paste. Stir in paprika and salt.
4. Pour spice mixture into a small bowl or cup and stir oil, lime juice and peel into mixture.
5. Spread mixture over chicken quarters and place in a plastic bag or non-metallic dish for marinating in the refrigerator.
6. Marinate, turning occasionally for 4-6 hours or overnight.
7. Prepare grill using medium low heat.
8. Remove chicken from marinade, discarding any marinade.
9. Grill chicken until cooked throughly about 45 minutes to 1 hour, turning occasionally.
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