Moroccan Spiced Grilled Chicken (Djej Mechoui)

Just one more sleep before our big move; I can't begin to tell you how relieved I am with everything packed and the rain has finally stopped after raining non stop for a week. I haven't been cooking much but I did manage to find this dish that I cooked a while back. This is a very simple and delicious chicken dish that is also perfect for a summer bbq, that is if we are getting any nice sunny days at all. For those who are not very keen of dealing with a whole bird, chicken maryland will be a wonderful substitute.

P.S Internet at our new home will not be connected until the 28th but I will find  way to post regularly. have a wonderful weekend and happy cooking.

recipe adapted from The food of Morocco
serves 2 with a side salad
oven preheated at 180 C
you'll need;
1 free range chicken, butterflied
pinch of saffron threads
1 tsp of sea salt
2 garlic cloves, chopped
1.5 tsp of paprika
1/4 tsp of cayenne pepper
2 tsp of ground cumin
1/2 tsp of black pepper
1 tbs of lemon juice
1 tbs of olive oil
2 lemons
2 tbs of icing sugar
lemon wedges

To butterfly the chicken - cut of the back bones using a pair of kitchen scissors and flatten it breasts side up. Cut into 2 halves.

To prepare the marinade - pound garlic, saffron and sea salt into a paste. Slowly add in the other spices, olive oil and lemon juice.

Marinate chicken overnight or for at least an hour.

Grill chicken on a hot griddle to get the lovely grilled marks.

Finish off in the preheated oven for 30 minutes, rest chicken for 10 minutes before serving.

Grill lemon wedges on the hot griddle and set aside.

Sprinkle chicken with a little icing sugar and serve with a simple tomato, cucumber and onion salad.