Tuesday, June 28, 2011

Chicken tastes better after a good Rubb!!!

So it appears I have been using my Moroccan spice a bit lately!! Well, yes I have because I love it!! I love spice mixes, I really do. You can get some amazing flavours and forget store bought marinades with goodness knows what kinds of flavour enhancers and all that stuff that makes it live longer on the shelf! You can still get flavour in your dishes the natural way, just head to the spice shop if you have one near you, or check out some spice mixes at your supermarket.

Some tips if you have kiddies, is to choose spices that have a mild flavour.Some spices are very strong in smell and flavour and I find these are the ones my kids freak out over!!  If you aren't sure, ask for a taste test if you are at a spice shop, or smell the mix. You can always purchase a small amount and give it to someone else if your family doesn't like it.  If you add some oil to a dry mix it instantly becomes an amazing marinade. You can also sprinkly spices directly onto meat, especially if you are going to slow cook, the jucies of the meat will mix with the spices. Add spice mix to a soup, sauce, or gravy for a taste sensation.

Anyway, there are a few examples, here is a great recipe:

1 large whole roasting chicken

500g of potatoes

500g pumpkin

500g sweet potato

1-2 tablespoons of flour

2 tablespoons of moroccan spice ( or spice mix of choice)

1.Rinse chicken under cold water and make sure you rinse the cavity well and pat dry with paper towel

2.Sprinkle moroccan spice all over chicken and in cavity and massage all over.

3.Put in slow cooker on low for up to 6 hours or on high for 2-3 hours. Keep an eye on it to make sure it doesn't over cook. The meat will become dry. You might want to spoon the juices over the chicken a couple of times if you can.

4.1 hour before chicken will be ready cut up vegetables. Spray with oil, season with salt and pepper and bake in oven at 180C for 1 hour or until brown and cooked through.

5. Take Chicken out of slow cooker and allow to stand and cool for a couple of minutes.

6. Pour juices of chicken into sauce pan over low/medium heat.

7. Add first tablespoon of flour and mix through( can whisk) until mixture thickens(it will change colour). Add more flour if a thicker consistency is desired.

8. Carve up chicken.

9. Place vegetables on plate, add chicken and pour gravy all over.

Bon Appetite

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