Djej Mechoui (Grilled Chicken with Moroccan Spices)

Name: Djej Mechoui (Grilled Chicken with Moroccan Spices)
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 3 scallions, white ends only, chopped; 1 clove garlic, peeled; 2 tbsp. fresh cilantro, chopped; 2 tbsp. fresh parsley, chopped; 1 tsp. salt; 1 1 ⁄ 2 tsp. sweet paprika; 1 pinch hot paprika; 1 1 ⁄ 2 tsp. ground cumin; 1 ⁄ 4 cup butter, soft; 4 poussins or 2 small chickens

Serves
serves 4

CHRISTOPHER HIRSHEIMER

By SAVEUR Editors

Published on March 1, 2007

In Morocco, cooks rub chicken (poussins, about 1 lb. each, are best) with an aromatic paste, like the one in this recipe, before grilling. It's a simple but wonderful way to add flavor.

Ingredients

3 scallions, white ends only, chopped
1 clove garlic, peeled
2 tbsp. fresh cilantro, chopped
2 tbsp. fresh parsley, chopped
1 tsp. salt
1 ¹⁄₂ tsp. sweet paprika
1 pinch hot paprika
1 ¹⁄₂ tsp. ground cumin
¹⁄₄ cup butter, soft
4 poussins or 2 small chickens

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Instructions

Step 1

Crush the scallions, garlic, cilantro, parsley, salt, sweet paprika, hot paprika, and cumin with a mortar and pestle. Blend in butter.

Step 2

Wash poussins or chickens; split them down the back and flatten; dry well; and rub inside and out with butter paste. Let stand at least 1 hour.

Step 3

Preheat grill, then cook chicken skin side up. Turn after 2 minutes and baste with any extra paste. Continue to turn and baste until skin is crisp and flesh is firm.

Crush the scallions, garlic, cilantro, parsley, salt, sweet paprika, hot paprika, and cumin with a mortar and pestle. Blend in butter.
Wash poussins or chickens; split them down the back and flatten; dry well; and rub inside and out with butter paste. Let stand at least 1 hour.
Preheat grill, then cook chicken skin side up. Turn after 2 minutes and baste with any extra paste. Continue to turn and baste until skin is crisp and flesh is firm.