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Moroccan Spiced Chicken Under A Brick

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.55

$1.55 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,paleo,primal,gluten free,dairy free,paleolithic,primal,whole 30
spoonacular Score:40%

Spoonacular Score: 40%

 

If you have around around 45 minutes to spend in the kitchen, Moroccan Spiced Chicken Under A Brick might be a tremendous gluten free, dairy free, paleolithic, and primal recipe to try. For $1.55 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 488 calories, 31g of protein, and 39g of fat. This recipe serves 4. If you have chicken, pepper, cayenne, and a few other ingredients on hand, you can make it. 2 people were impressed by this recipe. It is brought to you by Foodista. Overall, this recipe earns a not so spectacular spoonacular score of 39%. Similar recipes are Moroccan-spiced Chicken, Moroccan Spiced Chicken, and Roasted Moroccan Spiced Chicken.

Ingredients

Servings:
1.44 lb
1.44 lb whole chicken
whole chicken
4
4  garlic cloves
garlic cloves
0.25 cups
0.25 cups fresh cilantro leaves
fresh cilantro leaves
2 tsps
2 tsps sea salt
sea salt
1 tsp
1 tsp lemon zest
lemon zest
0.25 tsps
0.25 tsps saffron threads
saffron threads
4 Tbsps
4 Tbsps olive oil
olive oil
1 Tbsp
1 Tbsp paprika
paprika
1 tsp
1 tsp ground cumin
ground cumin
0.5 tsps
0.5 tsps black pepper
black pepper
0.25 tsps
0.25 tsps cayenne
cayenne
1.44 lb whole chicken
1.44 lb
whole chicken
4  garlic cloves
4
garlic cloves
0.25 cups fresh cilantro leaves
0.25 cups
fresh cilantro leaves
2 tsps sea salt
2 tsps
sea salt
1 tsp lemon zest
1 tsp
lemon zest
0.25 tsps saffron threads
0.25 tsps
saffron threads
4 Tbsps olive oil
4 Tbsps
olive oil
1 Tbsp paprika
1 Tbsp
paprika
1 tsp ground cumin
1 tsp
ground cumin
0.5 tsps black pepper
0.5 tsps
black pepper
0.25 tsps cayenne
0.25 tsps
cayenne

Equipment

plastic wrap
plastic wrap
frying pan
frying pan
spatula
spatula
mortar and pestle
mortar and pestle
bowl
bowl
aluminum foil
aluminum foil
oven
oven
plastic wrap
plastic wrap
frying pan
frying pan
spatula
spatula
mortar and pestle
mortar and pestle
bowl
bowl
aluminum foil
aluminum foil
oven
oven


Instructions

Make the paste: Combine garlic, cilantro, one teaspoon salt, lemon zest and saffron in a mortar with pestle. Smash to a paste. Add 3 tablespoons olive oil and stir to combine. Rub chicken all over with paste, including between skin and breast meat. Place on tray or platter, skin side up and cover loosely with plastic wrap. Refrigerate at least 2 hours and up to 6 hours. Remove from refrigerator 30 minutes before roasting. Prepare chicken: Preheat oven to 450 F. Mix one teaspoon salt, paprika, cumin, black pepper and cayenne together in a small bowl. Sprinkle over all sides of chicken. Heat one tablespoon olive oil in oven-proof skillet over medium-high heat. Place chicken, skin-side down, in skillet. Place brick wrapped in foil (or heavy pan or Dutch-oven) over chicken. Cook chicken over medium-high heat without moving brick or chicken, 10 minutes. Rotate skillet occasionally, to ensure even cooking. Remove from heat. Using a spatula, turn over chicken, skin-side up. Place in oven (without brick) and continue cooking until done, 20-30 minutes, depending on size of chicken. Let rest 10 minutes before carving into serving pieces.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.55
Ingredient
3 pounds whole chicken
4 garlic cloves
¼ cups fresh cilantro leaves
2 teaspoons sea salt
1 teaspoon lemon zest
4 tablespoons olive oil
1 tablespoon paprika
1 teaspoon ground cumin
½ teaspoons black pepper
¼ teaspoons cayenne
Price
$4.34
$0.27
$0.13
$0.05
$0.17
$0.67
$0.35
$0.13
$0.03
$0.06
$6.20

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
487 Calories
30g Protein
38g Total Fat
2g Carbs
8% Health Score
Limit These
Calories
487
24%

Fat
38g
60%

  Saturated Fat
9g
56%

Carbohydrates
2g
1%

  Sugar
0.27g
0%

Cholesterol
122mg
41%

Sodium
1280mg
56%

Get Enough Of These
Protein
30g
62%

Vitamin B3
11mg
57%

Selenium
24µg
34%

Vitamin B6
0.65mg
33%

Phosphorus
253mg
25%

Vitamin A
1218IU
24%

Vitamin E
3mg
21%

Vitamin B5
1mg
16%

Zinc
2mg
15%

Vitamin K
15µg
15%

Vitamin B2
0.23mg
13%

Iron
2mg
13%

Potassium
381mg
11%

Magnesium
39mg
10%

Manganese
0.17mg
8%

Vitamin B12
0.51µg
8%

Vitamin B1
0.11mg
8%

Vitamin C
4mg
6%

Copper
0.11mg
6%

Fiber
0.9g
4%

Calcium
35mg
4%

Folate
11µg
3%

Vitamin D
0.33µg
2%

covered percent of daily need

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