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North African Chicken! It’s what’s for dinner. | Fetch My Flying Monkeys
Everyone needs a fleet of flying monkeys to rip the stuffing out of the annoying people in their lives
— Laura

I saw this dish being made on Triple D, on what else but The Food Network, and decided to make it. I found the video on line and then kind of concocted my own measurements because none were given. It turned out really, really well and is quite tender and delicious. You would think with all that spice it would be practically inedible, but nothing could be further from the truth. I will definitely make this again. I’m adding it to my list of ‘Exotic Food I Will Make Every Couple of Weeks Especially Since I Didn’t Contract Ebola From It.’

North African Chicken

1/2 cup cumin
1/2 cup dried oregano
2 TBS kosher salt
2 TBS ground black pepper
1/2 cup minced garlic
olive oil
1 young chicken, 3 to 4 pounds, quartered
3 oranges
3 lemons

Preheat oven to 500° F with rack in center position. Squeeze oranges and lemons. Reserve juice. Cut peel into quarters and reserve. In a small bowl, mix cumin, oregano, salt and pepper. Stir in enough olive oil to make a thick paste. Add garlic and mix thoroughly. Rub chicken with paste, working paste into meat and skin. Heat a large skillet over high heat. Add 2 TBS of olive oil. Brown chicken on both sides for about two minutes. Transfer chicken to a 13? x 9? roasting pan, skin side up. Add reserved citrus peels to skillet and saute for 2 minutes. Stirring occasionally. This will release a ton of flavorful oils from the peels. Transfer peels to roasting pan. Spread evenly across the chicken. Deglaze skillet with citrus juice and a little water. Transfer deglazing liquid to roasting pan. There should be enough to cover the chicken about half way. Place chicken in oven. Roast for 1 hour.

30 Comments
 

30 Responses to North African Chicken! It’s what’s for dinner.

  1. Buttercup says:

    Diners, Drive-ins, and Dives…my FAV! Love Guy and his convertibles.

  2. Hendrix Williams says:

    Reserve like calling a head to get a table….if so not sure I’ll ever be in you neck of the woods….if not I don’t cook or bake anyway.

  3. geef says:

    1/2 CUP of cumin?? yikes!

  4. Alison says:

    You forgot the part about using your hands to stuff it in your pie hole.

  5. Jan says:

    Oooo, that looks YUMMY!

  6. Nicole says:

    that sounds awesome!

  7. ONE * HALF * CUP * OF CUMIN? And oregano?Holy crap! If you honestly swear this is deeelicious, I WILL do it too. But who HAS 1/2 cup of cumin and oregano on hand? I shall buy stock in the company first.

  8. I just showed this to Joe. It shall be done. Now he’s hungry. Gee. Thanks.

  9. LeeAnn says:

    I didn’t even know they had chickens in North Africa. I just imagined it was full of guys in pith helmets and women with a veil overdose.

  10. rick says:

    How did you get the young chicken to hold still for the rub? I had to chase my chicken all over the yard. And when I rubbed it down it just ran away again.

  11. Glenn555 says:

    Yanno, Laura, you ARE evil incarnate! I followed your “recipe” to the letter. All I got was a gawd awful rash and a huge Dr.s bill. Going back to midget porn. Thankyounotveryfuckingmuch.

  12. Mark12A says:

    The combination of cumin, black pepper and honey is considered to be an aphrodisiac in certain middle Eastern countries. Just sayin…

  13. Peace says:

    Good Lawd, can you even taste the chicken? can you use this concoction on Pork Chops? We Likes Pork Chops……

  14. Tink says:

    Geeez this is like Chemistry class, I love this kinda stuff. Im doin this, this weekend. Thanks

  15. JT says:

    Made your Afreecan chook last night. I was a little concerned when the “paste” looked more like cowpie. I’m always a little leery about eating cowpie. But, as you said the citrus took care of the cowpie, and it was pretty tasty. Thanks.
    ps….it’s not something you can cook discreetly…the whole neighborhood could smell it.

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