A North African-inspired blend of fragrant spices flavours this chicken. For an extra spicy kick, add another 1/2 tsp cayenne pepper to the dry rub.
Ingredients
2 tsp (10 mL) ground cumin
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) cayenne pepper
1 pinch nutmeg
1 pinch…
A North African-inspired blend of fragrant spices flavours this chicken. For an extra spicy kick, add another 1/2 tsp cayenne pepper to the dry rub.
Ingredients
2 tsp (10 mL) ground cumin
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) cayenne pepper
1 pinch nutmeg
1 pinch salt
1 pinch pepper
1 whole chicken, (4 to 5 lb/ 1.8 to 2.25 kg)
1 lemon, quartered
8 cloves garlic
2 tbsp (30 mL) butter, melted
Preparation
Stir together cumin, ginger, cinnamon, cayenne pepper, nutmeg, salt and pepper. Pat chicken dry; rub all over with spice mixture. Cover and refrigerate for 2 hours. (Makeahead: Refrigerate for up to 12 hours.)
Remove giblets and neck (if any) from chicken. Place lemon and garlic in cavity; tuck wings under back. Set chicken on rack in roasting pan.
Roast in 400 degrees F (200 degrees C) oven, brushing with butter 3 times, until starting
Read more http://myhealthyeating.eu/roast-spiced-chicken/
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