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Moroccan Spiced Chicken w/ Rosemary Oil




Source of Recipe


Source: FC - Issue 28


List of Ingredients




For the Rosemary Oil:

1 clove garlic, crushed

1/4 teaspoon freshly ground black pepper

Pinch dried red chile flakes

1 sprig fresh rosemary

1 bay leaf

1 cup extra-virgin olive oil


For the Spice Rub:

1/3 cup ground cumin

1/4 cup ground coriander

2 teaspoons ground cinnamon

2 teaspoons ground allspice

1 teaspoon ground cloves

1 tablespoon hot chili powder

2 teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon whole aniseeds

1 tablespoon Herbes de Provence (or mixed dried fine herbs)

4 1/2 teaspoons kosher salt; more for serving

2 teaspoons freshly ground black pepper


For the Brochettes:

3 pounds boneless, skinless chicken breasts

1/4 cup olive oil

Lemon wedges for serving



Recipe



TO MAKE THE ROSEMARY OIL:
In a medium saucepan, combine the garlic, pepper, dried chile flakes, rosemary, bay leaf, and oil. Heat on low until the oil just barely comes to a simmer and the garlic bubbles and floats to the surface, about 5 minutes. Immediately turn off the heat and allow the oil to infuse for 1 hour.

When cool, strain the oil through a fine sieve. The oil should be used the same day, or else store it in the refrigerator for a maximum of three days.


TO MAKE THE SPICE RUB:
In a bowl, thoroughly blend all 12 spices; set aside. Yields scant 1 cup spice mix.


TO MAKE THE BROCHETTES:
Prepare the grill. Cut the chicken into equal chunks, each about 2-1/2 inches. Put the chicken on a plate; sprinkle with enough of the spice rub to lightly coat, about 3 tablespoons (Store the rest of the spice rub in an airtight container.) Drizzle the olive oil over the chicken and toss lightly.


Thread the chicken onto skewers, folding when necessary to get round, even chunks, each a little bigger than a ping-pong ball. The chicken can be grilled immediately or held in the refrigerator for up to 1 hour.


When the grill is at medium heat (you should be able to hold your hand just above the grate for 3 seconds), use tongs to clean the grate with a lightly oiled paper towel.


Grill the brochettes for 4 minutes on one side, keeping the exposed skewer ends away from the hottest part of the fire if you’re using bamboo. Turn and cook until the chicken is browned and firm, about 4 minutes more.


You may need to turn and move the brochettes to keep the chicken from cooking at too high a heat, which will dry out the edges before the inside is done. If you’re not sure that the chicken is completely cooked, pierce one piece to see that there’s no pinkness.


TO SERVE:
Remove the brochettes from the grill and drizzle with the some of the rosemary oil. Serve with the oil, lemon wedges, and a bowl of kosher salt for extra seasoning.