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Casbah Chicken
Submitted by: Dappelba
A whole chicken, with a paste of lemon, garlic & spices under its skin, is cooked on a rotisserie spit, & served with pomegranate molasses.
Ingredients
- Rub for One 3-4 lb Chicken:
- 1 1/2 preserved lemons
- 3 Tbsp olive oil
- 5 cloves garlic
- 1 Tbsp each ground cumin, ground ginger, cinnamon
- 1 tsp allspice
- 1/4 tsp cayenne pepper (or to taste)
- For Drip Pan:
- 1 small onion, roughly chopped
- 1 carrot, thickly sliced
- 1 cinnamon stick
- 1 Tbsp sugar
- Pinch saffron
- 3 cups boiling water
- To serve:
- 1 1/2 Tbsp pomegranate molasses
- 1 tsp fresh mint, chopped
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Method
Rub: Combine rub ingredients in a food processor and grind to a smooth paste. Carefully separate skin from chicken. Rub the paste under skin and inside cavity. Marinate in refrigerator at least 2 hours or overnight. Grilling: With the rotisserie motor in place, heat grill 15 to 20 minutes until hot. Truss the chicken; thread onto rotisserie arm (spit). Rub chicken with olive oil and a little kosher salt. Put the rotisserie arm in place. Place drip pan, filled with drip pan contents, under the chicken. Add the boiling water to the pan. Cover grill and roast until chicken is done as indicated by a meat thermometer and juices run clear when pricked with a fork, basting occasionally with the pan juices.Place chicken on cutting board and let rest for 15 minutes. Meanwhile, stir pomegranate molasses into drip pan. Reduce liquid until it thickens. Stir in mint. Spoon over chicken and serve.(To bake in a conventionl oven, place chicken, breast side up, on a well-oiled roasting rack placed in the drip pan; bake for 35 minutes at 500 degrees. Carefully turn the chicken with breast side down, and roast for 30 minutes at 325, flip right side up for 20 minutes at 300, then flip left side up for 15 at 275. Baste every 15 minutes or so.)
Notes: All ingredients are available at any major supermarket. Pomegranate syrup can also be substituted for the Pomegranate Molasses--both can be found in the Middle Eastern food section.
Number of Servings: 4
Submitted by: Dappelba ( See all of Dappelba Recipes )


