Chicken With moroccan East African Flavors
3 -3 ½ pound chicken drumsticks
1 Tablespoon parsley or basil herbs
1 Tablespoon salt
1 ½ tablespoon onion powder
1 ½ tablespoon garlic powder
1 1/2 tablespoon ginger powder
1-2 teaspoon smoked paprika
½- 1 teaspoon cumin spice
½ teaspoon cardamom spice
½ teaspoon chilli pepper pepper or more
1/2 cayenne pepper optional
2-3 tablespoon or more coconut oil use any cooking oil
Instructions :
Wash chicken and place them on a cookie sheet in a single layer, then let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let the air-dry them out. You can omit this part and proceed with the spices.
When ready to bake, preheat oven to 375°.
Place the chicken in a large bowl or bowl, rub with all the spicies, and then drizzle with coconut oil.
Line a baking pan with foil; top with a wire rack. Place chicken on the rack. While the chicken is roasting oil will slowly drip to the
Place chicken in roast pan, loosely cover and roast for about 50 minutes, then uncover and cook an additional 15 to 30 minutes. Remove and let it rest before serving.
Recipe Notes :
Though it is advisable to let the chicken dry out in the fridge you do not have too. I rarely do it.
You may place some rub under chicken. If you prefer salt chicken first and then combine all spices and use.
Coconut oil adds another dimension to this Chicken, you may sub with any oil or butter.
