Ingredients:
One 2 1/2- to 3-pound whole chicken
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon
Directions:
Preheat oven to 375: F.
Rinse chicken and pat dry. Remove giblets and neck and save for other use or discard. Twist wings under back. Place chicken, breast side up, on a rack in a shallow roasting pan.
In a small bowl, stir together remaining ingredients. Set aside.
Using your fingers and beginning at the neck of the chicken, gently separate the skin from the body across the breast and down the legs. Do not separate the skin near the tail. Reach under the skin and rub the spice mixture over the flesh of the chicken. If necessary, secure any loose skin to the chicken with toothpicks.
Roast in oven 1 to 1 1/4 hours, or until chicken is tender and no longer pink and drumsticks move easily in their sockets. Before serving, remove skin from chicken, leaving the spice mixture on the meat.
*Try the same spices with chicken breasts if you do not like meat on the bone.
** Serve with brown rice and your favorite vegetable.
Nutrition:
Serves 4; 1/4 chicken per serving
Calories: 202 kcal
Protein: 32 g
Carbohydrates: 1 g
Total Fat: 7 g
Saturated Fat: 2 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 2 g
Cholesterol: 90 mg
Sodium: 219 mg
*A recipe from the American Heart Association
2 comments:
This sounds frickin' awesome. But I must ask as someone who knows you -- have you actually made this? Is it as delicious as it sounds?
Ha! Yes, of course, but with chicken breasts. I don't touch giblets and neck - ew! But yes, it is as delicious as it sounds!
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