Fine Cooking

Servings:eight.

The North African spice rub in this recipe is based onras el hanout,用于烧烤，烘烤和炖的传统香料混合物。一批这种混合物将保存数月；它也与肉和鱼搭配得很好。

Ingredients

准备

In a medium saucepan, combine the garlic, pepper, 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 you can store it in the refrigerator for a maximum of three days.

将鸡肉切成相等的块，每块约2-1/2英寸。将鸡肉放在盘子上；撒上足够的香料摩擦以轻轻涂上大约3汤匙。（将其余的香料存放在密封的容器中。）将橄榄油淋上鸡肉，然后轻轻折腾。
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.
Heat your grill to medium. 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 another 4 minutes. Remove the brochettes from the grill and drizzle with some of the rosemary oil. Serve with the oil, lemon wedges, and a bowl of kosher salt for extra seasoning.

Serve with couscous and grilled eggplant drizzled with olive oil and balsamic vinegar.

（3个评分） Read Reviews

NHNonni|05/27/2008

I discovered this recipe in a 10-year old copy of Fine Cooking. It's terrific. I've been marinating grilled chicken etc. for years but I like this change - first a rub then a flavorful oil poured over the cooked meat at serving time. Made a delicious entree served with sauteed spinach & Swiss chard and thinly sliced sweet potatoes and red onion slices seasoned with the Moroccan rub, a teaspoon of orange zest, sprinkled with a little oil then cooked on the grill in foil packets. A meal to remember.
malcon|2008年3月17日

very good....
ragoodlett|01/10/2008

A lot of small steps and not necessarily a cheap recipe either (all of the spices), but worth it. I made this for a 70th birthday party that I catered and everyone loved it. The chicken was full of flavor and moist and the oil to drizzle was a huge hit.