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

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

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.