Ingredients
- 2 small free-range chickens
- 1 tbsp. teaspoon paprika
- 1 tbsp. teaspoon ground cumin
- 1 tbsp. ground coriander
- 100 g of smen or melted butter
- 2 pinches of hot pepper (optional)
- Salt
-
Preparation
Gently melt the butter in a small saucepan, add the salt, cumin, coriander, paprika and possibly chili pepper; mix well. Let it cool without it hardening.
Dry the chickens carefully. Place them in a deep dish and coat them evenly with the spiced butter using a kitchen brush. Leave to macerate for 2 hours in the refrigerator.
Preheat the oven to 180 T (th. 6).
Slide the rack a third of the way up and place the drip pan just below. Place the chickens on the grill and roast them for about 1 hour: turn them several times and brush them frequently with marinade. Serve the chicken barbecue straight out of the oven.
source: la-cuisine-marocaine.com
