Of all the Gin Joints in the World.......

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I am not sure if Humphrey Bogart and Lauren Bacall ate this chicken at Rick's Cafe', but you never know! With it's subtle Moroccan influences, this grilled chicken recipe is delicious and would be perfect served with a cold crisp coleslaw and a tall glass of the "drink of the south", iced tea.

Grilled Chicken With Moroccan Spices

Ingredients

Serves 4

3 scallions, white ends only, chopped

1 garlic clove, peeled

2 tablespoons fresh cilantro, chopped

2 tablespoons fresh parsley, chopped

1 teaspoon salt

1 1⁄2 teaspoons sweet paprika

1 pinch hot paprika

1 1⁄2 teaspoons ground cumin

1⁄4 cup butter, soft

2 small chickens

Directions

Crush the scallions, garlic, cilantro, parsley, salt, paprikas, and cumin with a mortar and pestle. Blend in soft butter.

Wash  chickens, split them down the back, and flatten; dry well.

Rub inside and out with butter paste, then let stand at least 1 hour. Save any extra paste.

 

Preheat grill, place chickens skin side up. Turn after 2 minutes and baste with any extra paste. Continue to turn and baste until skin is crisp and flesh is firm.

 

An instant read thermometer should read 165 degrees for safest degree of doneness.....

 

This would be delicious served with couscous, rice pilaf, a crisp col tossed salad and a glass of Pinot Grigio!

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