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Spicy Roasted Chicken
• 1 whole broiler-fryer chicken, about 3 1/2 lb.
• 2 tbsp. vegetable or olive oil
• 2 cloves garlic
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 tsp. paprika
• 1 tsp. allspice or cinnamon or nutmeg
• 1 to 2 tsp. chopped herb, such as thyme or marjoram
• 1/2 small onion, peeled and cut into chunks
• 1/2 lemon
Preheat oven to 450 degrees.
Remove the innards from the chicken cavity and discard or save to make chicken broth. Wash the chicken in cold water and pat dry. Mince the garlic.
Rub the chicken with the oil, then rub with the garlic, salt, pepper, paprika, allspice and herb, covering the cavity as well.
Place the onion and the lemon into the cavity of the chicken and close the opening with round toothpicks.
Tie the legs of the chicken upright with twine or wire twist, and tuck the chicken wings toward the back of the chicken.
Generously oil a shallow roasting pan. Place the chicken, breast side down, in the pan. Immediately reduce the oven temperature to 325 degrees.
Bake the chicken for 20 minutes. Turn the chicken breast side up and bake 40 to 50 minutes longer or until it is golden brown and tender, basting every 15 or so minutes with the pan drippings.
Check for doneness by piercing the thigh; if the juices run golden the bird is done. An instant thermometer inserted between the breast and thigh should read 180 degrees. If the chicken isn't done, cook 10 minutes longer and test again.
Remove the chicken from the oven and let it rest in a warm spot for 10 minutes. Remove the toothpicks and twine or wire twist, and discard the stuffing.
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Shrimp Soup
1 lb. raw shrimp, deveined, but reserve shells and tails
• 7 c. water
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 3 tbsp. olive oil
• 1 medium onion, chopped
• 1 red or yellow bell pepper, roasted, peeled and chopped
• 3 cloves garlic, minced
• 1 (14-oz.) can diced tomatoes, with juices
• 1/2 tsp. saffron, ground, or 1/4 tsp. saffron powder
Combine shrimp shells and tails with water, salt and pepper in a large saucepan. Bring to a boil, then turn heat down to simmer. Skim foam as it rises from the broth. After 15 minutes, strain out and discard the shells and tails, reserving broth.
Heat the olive oil in a skillet over medium-high heat. Sauté the onions for 2 to 3 minutes, then add the bell pepper and garlic. Sauté for a minute. Mix in the diced tomatoes with their juices and saffron. Cook, stirring occasionally, over medium-low heat for 10 minutes.
Add the vegetables to the broth. Simmer for 15 minutes. Add the shrimp and simmer for 5 to 7 minutes, just until the shrimp turn opaque and pinkish. Taste for seasoning, adding more salt and pepper if needed.
Note: To peel bell pepper, cut it into eighths and lay skin side up on a baking tray. Put under a broiler until the skins begin to blister and blacken. Cool slightly, remove skins and chop
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Moroccan Baked Chicken
• 1 tsp. saffron threads, ground, or 1/2 tsp. saffron powder
• 3 tbsp. lemon juice, freshly squeezed
• 6 cloves garlic, minced
• 2 yellow onions, minced
• 1 tsp. freshly ground black pepper
• 1 tsp. paprika
• 1 tsp. ground cumin
• 1 tsp. ground cinnamon
• 1 1/2 tsp. salt
• 3/4 c. olive oil
• 1 (3 1/2-lb.) chicken, in parts, skin removed
• 1 bunch fresh cilantro, chopped (about 1/2 c.)
Pour lemon juice over powdered saffron in a small bowl and set aside.
Combine garlic, onions, pepper, paprika, cumin, cinnamon and salt. Pour the saffron-infused lemon juice into the mixture and combine. Mix in olive oil.
Lay the chicken pieces in a baking dish just large enough to hold them without overlapping. Spoon marinade over chicken and turn to coat. Cover with plastic wrap and let marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
Preheat oven to 375 degrees. Bake the chicken for 55 minutes, turning once halfway through baking. Check the largest piece of chicken to make sure it is cooked all the way through. The pieces should be golden brown and the juices should run clear when pierced with a fork. Garnish with cilantro.
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