Friday 21 February 2014

Smoked Moroccan Chicken

This smoked chicken turns out juicy and tender and the skin is perfectly crispy.

1 (5 pound) whole chicken
1/2 teaspoon ground cumin seeds
1/2 teaspoon ground fennel seeds
1/2 teaspoon ground coriander seeds
1/2 teaspoon cinnamon
2 tablespoons brown sugar
1/2 tablespoon sea salt
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon freshly ground black pepper
2 1/2 tablespoons smoked paprika

Crush the cumin seeds, fennel seed and coriander seeds with a mortar and pestle or in a spice grinder.
In a small bowl, mix together all the ingredients except for the chicken; set aside.
Rinse the chicken and pat dry.
Loosen the skin and rub some of the mixture under the skin and rub the remaining spice mixture outside the chicken.
Place the chicken into the prepared smoker and smoke at 250 for approximately 4 hours or until meat thermometer reads 180 degrees in the thickest part of the breast.
Your chicken will be nicely browned outside. The meat does stay pink around the bones but the juices will run clear inside the chicken.

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