Moroccan Carrot Soup
The recipe Moroccan Carrot Soup can be made in about 45 minutes. This recipe makes 2 servings
Moroccan Spiced Chicken Under A Brick
Details
- Serving Size: 4
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 14 Points
Cuisine
- lunch
- main course
- main dish
- dinner
Ingredients
- 1 whole chicken (3-4 lb.), backbone removed, butterflied
- 4 garlic cloves
- 1/4 cup fresh cilantro leaves
- 2 teaspoons sea salt
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon saffron threads
- 4 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne, or to taste
Instructions
Make the paste
Combine garlic, cilantro, one teaspoon salt, lemon zest and saffron in a mortar with pestle.
Add 3 tablespoons olive oil and stir to combine.
Rub chicken all over with paste, including between skin and breast meat.
Place on tray or platter, skin side up and cover loosely with plastic wrap.
Refrigerate at least 2 hours and up to 6 hours.
Remove from refrigerator 30 minutes before roasting.
Prepare chicken
Mix one teaspoon salt, paprika, cumin, black pepper and cayenne together in a small bowl.
Sprinkle over all sides of chicken.
Heat one tablespoon olive oil in oven-proof skillet over medium-high heat.
Place chicken, skin-side down, in skillet.
Place brick wrapped in foil (or heavy pan or Dutch-oven) over chicken.
Cook chicken over medium-high heat without moving brick or chicken, 10 minutes.
Rotate skillet occasionally, to ensure even cooking.
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