It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. Every Friday, I share a recipe that I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author’s favorite. It could be a cookie or a baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is ROASTED MOROCCAN SPICED CHICKEN from Karen’s Kitchen!!

I know that a lot of people get tired of chicken to the point that they stop cooking it. But I love the versatility of this meat because there are so many ways you can prepare it. With a few simple tweaks, the flavor changes, and you’ve got something new and exciting to serve to your family. This is one of those recipes that gives an extra boost of flavor. It’s spicy and savory, and so delicious you’ll want to add this one to your meal rotation. Serve it with quinoa, rice, grilled veggies, salad, or even mashed potatoes. It’s that versatile. It’s even tasty cold, so throw it into your lunchbox for a change of pace.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 771 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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ROASTED MOROCCAN SPICED CHICKEN
(Recipe From Karen’s Kitchen)
[2 Servings]

1 3-1/2 lb. chicken
4 garlic cloves, flattened
1 lemon, cut in half
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. paprika
1/2 tsp. ground pepper
1/4 tsp. cinnamon
1/4 tsp. cayenne pepper
1/2 tsp. salt
3 T. olive oil

Preheat oven to 400 degrees. Pat chicken dry. Rub all over with garlic cloves; place garlic in cavity. Squeeze lemon into a small bowl; place both lemon halves inside the cavity.  Brush chicken with half of the lemon juice. Mix the spices and salt, then rub them over (and inside) the chicken. Tie chicken legs together. Heat oil in a heavy, large ovenproof skillet over high heat. Add chicken to the skillet, breast side up. Add the remaining lemon juice to the skillet. Baste chicken with pan juices. Transfer to the oven. Roast until juices run clear when the chicken is pierced in the thickest part of the thigh, basting occasionally, about 1 hour. Discard string. Serve chicken hot, cold, or at room temperature.

Happy Eating!