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Moroccan Spiced Chicken with Rosemary Oil

Moroccan Spiced Chicken with Rosemary Oil comes together with Garlic, Freshly Ground Black Pepper, Dried Red Chile Flakes, Fresh Rosemary, and Bay Leaf. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1
• 1/4 tsp
• 1 pinch
• 1 sprig
• 1
• 1 cup
• 1/3 cup
• 1/4 cup
• 2 tsp
• 2 tsp
• 1 tsp
• 1 tbsp
• 2 tsp
• 1 tsp
• 1 tsp
• 4 1/2 tsp
• 2 tsp
• 3 lb
• 1/4 cup

Method (preview)

1. 1

   In a medium saucepan, combine the garlic, pepper, dried chile flakes, rosemary, bay leaf, and oil.

2. 2

   Heat on low until the oil just barely comes to a simmer and the garlic bubbles and floats to the surface, about 5 minutes.

3. 3

   Immediately turn off the heat and allow the oil to infuse for 1 hour.

4. 4

   When cool, strain the oil through a fine sieve.

5. 5

   In a bowl, thoroughly blend all 12 spices; set aside. Yields scant 1 cup spice mix.

6. 6

   Prepare the grill.

7. 7

   Cut the chicken into equal chunks, each about 2 1/2 inches.

8. 8

   Put the chicken on a plate; sprinkle with enough of the spice rub to lightly coat, about 3 tablespoons (Store the rest of the spice rub in an airtight container.) Drizzle the olive oil over the chicken and toss lightly.

9. 9

   When the grill is at medium heat (you should be able to hold your hand just above the grate for 3 seconds), use tongs to clean the grate with a lightly oiled paper towel.

10. 10

    Grill the brochettes for 4 minutes on one side, keeping the exposed skewer ends away from the hottest part of the fire if you're using bamboo.

11. 11

    Turn and cook until the chicken is browned and firm, about 4 minutes more.

12. 12

    You may need to turn and move the brochettes to keep the chicken from cooking at too high a heat, which will dry out the edges before the inside is done.

13. 13

    If you're not sure that the chicken is completely cooked, pierce one piece to see that there's no pinkness.

14. 14

    TO SERVE

15. 15

    Remove the brochettes from the grill and drizzle with the some of the rosemary oil.

16. 16

    Serve with the oil, lemon wedges, and a bowl of kosher salt for extra seasoning.

17. 17

    Contributed to the FareShare Gazette by Art; 23 August 2005 www.fareshare.net