Via Scoop.it – internetbillboards
A quartet of familiar spices lend the striking flavors of Morocco to this complete meal in one. Although it takes a bit longer than other recipes to cook, once you put it in the oven, your work is done.— Kristine Kidd LC Holy Smoke Alarm Note: It isn’t the heat in this burnished bird’s spice rub that will set off your internal smoke alarm. It’s the drips and dribbles and splotches in your oven that may, in fact, set off your actual smoke alarm.
Anytime we crank our less-than-pristine oven to 450 degrees F or higher, it has a tendency to billow smoke from these burnt-on remnants of the apple tart that bubbled over last week, those roast sweet potatoes that couldn’t contain their lusciousness, maybe even that roast duck from last autumn that splattered all over the oven walls. The way we see it, there are two ways around this-either scrub the darn thing until it sparkles or roast the bird at a slightly lower temperature for a little longer. Any other ideas? Read more: http://leitesculinaria.com/77192/recipes-moroccan-spiced-roast-chicken.html#ixzz1ben2xexD
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