Moroccan Roast Chicken

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            FOOD FUNNY
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Thanks again to the mysterious "DRSPAGHETI" for this one:

While working for an organization that delivers lunches to elderly
shut-ins, I used to take my four-year-old daughter on my afternoon
rounds. She was unfailingly intrigued by the various appliances of
old age, particularly the canes, walkers, and wheelchairs. One day I
found her staring at a pair of false teeth soaking in a glass. As I
braced myself for the inevitable barrage of questions, she merely
turned and whispered, "The tooth fairy will never believe this!"

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            TODAY'S RECIPE
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The spicy rub used in this recipe can also be applied to pork, lamb,
and seafood.

Moroccan Roast Chicken

2 shallots, chopped
2-4 cloves garlic, chopped
2 sprigs parsley
2 sprigs cilantro (coriander)
2 tsp (10 ml) paprika
2 tsp (10 ml) ground cumin
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
3-4 lbs (1.5-2 Kg) whole chicken or chicken parts
2 lemons, quartered

Combine the shallots, garlic, parsley, cilantro, paprika, cumin, salt,
pepper, and optional cayenne in an electric blender or food processor
and process until a smooth paste is formed. Rub the paste on the
chicken and refrigerate for 1 to 2 hours. Place the chicken in a
roasting pan and place the lemon wedges among the pieces (or in the
cavity if using a whole chicken), squeezing a little lemon juice over
the chicken. Bake in a preheated 400F (200C) oven (or grill over hot
coals) until the juices run clear when the thickest part of the thigh
is pierced, about 1 hour (2 hours if using a whole chicken). Remove
from the oven and let stand for 10 minutes before serving. Serves 4
to 6.
Received on Thu Feb 24 09:50:35 2005