Grilled Baby Chickens with Moroccan Spices

Name: Grilled Baby Chickens with Moroccan Spices
Yield: Serves 4
Cuisine: Moroccan
Ingredients: sprigs of watercress; salt and freshly ground black pepper; hot red pepper; lemon wedges; ¼ teaspoon powdered cumin; ⅛ teaspoon hot red pepper; salt and freshly ground black pepper; 1 clove garlic, peeled and finely chopped; 2 baby chickens, cleaned and cut into quarters; 1 teaspoon sweet red pepper; 6–8 tablespoons butter; coarse salt; powdered cumin

Barbecued or Broiled Baby Chickens with Moroccan Spices

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

2 baby chickens, cleaned and cut into quarters
6–8 tablespoons butter
1 teaspoon

Africa
Morocco
Main course
Mediterranean
Gluten-free

Method

Melt butter in a small saucepan with all the remaining ingredients, adding salt and black pepper to taste. Allow to cool. Rub chicken quarters with seasoned butter and leave to absorb flavours for at least 2 hours, or in the refrigerator overnight, before grilling (barbecuing or broiling).
Remove chickens from refrigerator at least 2 hours before grilling.