Saturday, March 24, 2007

Chermoula Spiced Roast Chicken

Chermoula- A delectable Moroccan spice blend consisting almost always of cumin, paprika, ginger, chilli, cinnamon, pepper, onion parsley and coriander.

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This morning Bev and I woke up at 6am to visit the Jan Power Farmers' Market at New Farm Park. It had been a while since we last popped by to check it out. There, we stumbled upon an interesting stall selling little bags of spices and marinades. We enthusiasticly purchased a bunch of these ($3.90 per bag, or 5 for $17), one of which being Chermoula.

When we got home we rubbed some of this potent spice over the corn-fed chicken (that had been cleaned and butterflied) and roasted at 180 degrees for about 45 minutes. This was the result:

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Chermoula goes well with all kinds of meats beacause of its big, bold flavours. All you need to do is mix it with oil and lemon juice/vinegar to a paste, and then rub it on the chosen meat to marinade. The acid tenderises the meat proteins while the ground spices char to form a delicious crust on the surface of the meat when barbequed/grilled/roasted.

While on the topic of roasting chickens, I do insist on using corn-fed chickens because of their superior flavour and texture. If price is a concern, fear not, as they only cost approximately $1 more per bird than regular chickens at Coles or Woolworths. Trust me, these chooks are worth that extra dollar.

It was a relatively warm afternoon, so I chose a cooling salad of corn kernels and grape tomatoes dressed simply with olive oil and cider vinegar (fresh parsley and coriander from Bev's new herb garden were torn up and tossed in the salad too.), to go with the roast chicken. Enjoy with a huge glass of freshly made, icy cold Lemon Tea. Ah.. what a way to start the weekend!

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1 comment:

Vina said...

everything looks so absoluteciously yummy!!!! i'm jealous!!!!!