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Garlic-Lemon Rotisserie Chicken With Moroccan Spices

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.7619
Energy (kCal)158.6748
Carbohydrates (g)7.6319
Total fats (g)14.9987
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Set up the grill for rotisserie cooking and preheat to high. | 2. Remove any lumps of fat in chicken cavity; wash inside and out, and blot dry. Rub chicken all over with half the cut head of garlic, then with half the cut lemon. | 3. Mix ingredients for rub together. Sprinkle some rub into chicken and place remaining garlic and lemon halves inside. Truss chicken, brush outside with oil, and rub with remaining spice mix. Thread chicken onto spit and secure with prongs. | 4. Cook chicken until skin is crisp and a deep golden brown and meat is cooked through, 1 1/4 to 1 1/2 hours. When cooked, internal temperature in thigh will be 175 degrees. Transfer chicken to a platter, let rest for 5 minutes and untruss. Carve or cut in half, and serve. | 5. Yield: 2 servings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 - - - -
    garlic 1 cut 4.47 0.9918 0.1908 0.015
    lemon 1 cut 1.2808 0.4116 0.0486 0.0132
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    sea salt 2 teaspoons - - - -
    paprika 2 teaspoons sweet 12.972000000000001 2.4835 0.6504 0.5929
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    ginger 1 teaspoon ground 1.6 0.3554 0.0364 0.015
    black pepper 1 teaspoon ground 5.773 1.4708 0.239 0.075

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



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