Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MARINADE: | 2. Peel the garlic, crush or squeeze it in a garlic press, place it in a small bowl. | 3. Squeeze lemon adding the juice to the bowl. | 4. Add the olive oil, salt, black pepper, and chilli powder(if using) and mix well. | 5. CHICKEN: | 6. Split the bird down the breast, in the original recipe the chicken was skinned but I think that would make for a very dry chicken . Open the bird outwards and flatten it as well as you can without pounding it. Place the chicken on a ovenproof tray. | 7. Use a pastry brush or a spoon to apply a half of marinade mixture over the chicken leaving the other half for later. | 8. Place the chicken under the oven's grill (400f, 200c, gas mark 6) or any grill will do. | 9. Grill for 10 to 15 minutes then turn the chicken on the other side, brush the rest of the marinade on the chicken. | 10. Return it to the grill for another 10-15 minutes, or until it is well roasted,. | 11. When the chicken is ready serve it with any sides that you wish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1			-	-	-	-
lemon	1 1/2			1.9212	0.6174	0.0729	0.0199
garlic clove	3			-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chili powder	1/4 - 1/2	teaspoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.