Poulet mozarabes

A way of cooking chicken in a somewhat Moroccan style

  • Chicken parts (I used 9 thighs, bone-in)
  • 1/2 c. olive oil
  • juice of two lemons
  • 2 tsp paprika
  • 4 cloves of garlic: smashed
  • 1 1/2 tsp cumin seeds
  • 1 1/2 tsp coriander seeds
  • 1/4 tsp turmeric
  • 1/2 tsp chile powder (I used Chimayo)
  • salt (to taste)
  • One could also add a bit of cinnamon & black pepper, but we tend to avoid using these (as well as tofu) since the have been proven to be migraine triggers.
marinade prep

Marinade prep on our new counters.

Toast cumin & coriander in a cast iron skillet until slightly browned. Grind seeds and add to other ingredients. Place chicken parts in a zip-lock bag or a covered flat dish, making sure the parts are covered. Refrigerate for at least one hour.

noy my smoker

Not my smoker.

One may grill them to taste, but I  placed mine in my smoker with an applewood fire and slowly cooked them for approximately 3 hours.

thighs

Interior view of smoker

We served these to guests along with three salads; green, rice, & fruit.

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8 responses to “Poulet mozarabes

  1. Yum! Looks great.
    Does toasting the cumin and coriander release more flavor or just make it easier to grind?

  2. Those look awesome, you could probably cook them in a tagine or in the oven for a slightly different texture, more sauce. I’m going to try them on the grill.

  3. I’ve been wanting to cook chicken with Moroccan style spices, looks so yummy!

  4. The picture is quite nice. Smoking bird is such a good thing to do. Do you grind stuff up in a mortar and pestle? Kimb wants to get a separate coffee grinder for spices. I’m not committed either way. Counters look good too.

  5. Pingback: Using a smoker.. « Chickenfoot Soup

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