Ingredients
5 tbsp salted butter
4 medium garlic cloves, minced
2 tbsp cumin seeds, lightly crushed
1 smoked paprika
1/4 to 1/2 tsp cayenne pepper
Kosher salt and ground black pepper
2 tbsp finely chopped fresh cilantro, plus whole leaves to serve
2 tbsp finely chopped fresh flat-leaf parsley, plus whole leaves to serve
2 tsp packed light brown sugar
1 tsp lemon juice, plus lemon wedges, to serve
3 pounds bone-in, skin-on chicken leg quarters, patted dry
Method
- Heat the oven to 230°C (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 tsp 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.
- Using a sharp knife, cut parallel slashes on each chicken leg about 1 inch apart all the way to the bone on both sides of each leg. Season all over with salt, then brush both sides with about half of the butter mixture.
- Place the chicken skin up on the prepared rack and roast for 10 minutes.
- Brush the remaining butter mixture onto the surface of the chicken. Continue to roast until well browned and the thickest part of the thigh reaches 80°C (175°F), about another 15 minutes.
- Transfer the chicken to a serving platter and let rest for 10 minutes.
- Sprinkle with cilantro and parsley leaves, then serve with lemon wedges on the side.
Makes 6 servings.
Source: The Winnipeg Free Press
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