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1½ hours 1 hour active, plus resting
To shorten the very long list of spices that make up the aromatic rub for traditional Iraqi grilled chicken, we reached for both curry powder and garam masala. These two Indian seasoning blends add up to about a dozen different spices at play in this recipe. Ground sumac in the rub lends the chicken earthy, citrusy notes and, along with the paprika, a deep, brick-red hue. Spatchcocked and grilled, the bird cooks in under an hour and is rich and complexly flavored, with smokiness from the grill. Serve with basmati rice or warmed flatbread.
tablespoons extra-virgin olive oil, divided
medium garlic cloves, grated
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