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Moroccan-Inspired Roasted Spiced Chicken
This recipe is our weeknight adaptation of djej mechoui, which translates from the Arabic as “grilled chicken.” Made the Moroccan way, the bird is seasoned with spices and herbs, along with smen, or fermented butter, before cooking. For our version, we throw together a simple spice-and-herb infused butter and brush it onto chicken leg quarters that then are roasted in a hot oven. The best way to lightly crush the cumin seeds is with a mortar with a pestle, or you can pulse them in a spice grinder. Either way, be careful not to process them to a powder so they retain their texture. Smoked paprika is a Spanish spice, but it lends rich color along with a flavor evocative of outdoor grilling.
4
Servings
Tip
Don’t be shy about cutting through the skin and meat when slashing the chicken. Make sure to cut all the way to the bone so the seasonings can go deep. The slashes also help speed up the cooking.
45 minutes
Ingredients
-
5
tablespoons salted butter
-
4
medium garlic cloves, minced
Directions
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01Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with foil and set a wire rack on top. In a small saucepan over medium, melt the butter. Add the garlic and cumin, then cook, swirling the pan, until the seeds sizzle, 60 to 90 seconds. Stir in the paprika, cayenne and 1 teaspoon black pepper. Cook until the spices are fragrant, 30 to 60 seconds. Remove from heat and whisk in the cilantro, parsley, sugar and lemon juice; set aside.
This is a great dish! We have tried it with both leg quarters and chicken thighs, and it always comes out juicy and flavorful.