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.