Submitted by: Mor Benezra
Prep Time: 15 Minutes
Cook Time: 0 Seconds
Servings: 10
This one's spicy and flavorful so don't use as much chili and cayenne if you can't handle the heat!
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1/2 tsp. onion
1/4 tsp. chili powder
1/4 tsp. garlic powder
1 tsp. sea salt
1 tsp. black pepper
7 garlic
1 med. yellow onion
1/4 c. water
3 1/2 lbs. whole chicken
2 tbsp. extra virgin olive oil
1 tbsp. paprika
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp. cinnamon
1/4 tsp. ground coriander
1/4 tsp. cayenne pepper
Preheat your oven to 425°F.
Combine all spices and whisk until well mixed.
Place chicken in a roasting pan and cover with olive oil and spice mixture.
Combine diced garlic and onion and stuff inside the chicken.
Add water to the bottom of the pan.
Cook for about 2 hours, or until the internal temperature reaches 180°F. *After about 30 minutes the spices may start to brown, so cover the chicken lightly with aluminum foil when that happens.
Once the chicken is done, place it on a carving board and tent the chicken with aluminum foil for 15 minutes at least, before carving.
*One serving is 4 ounces, but you can make this work for any meal - each ounce of meat is one protein serving. Enjoy!
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