Simple 7 Spice Chicken Recipes
LEBANESE CHICKEN WITH 7-SPICE
Lebanese Chicken with 7-spice, caramelized onions, almonds, and roasted lemon. A simple flavorful Lebanese-inspired dinner, with only 15 minutes of hands-on time. See notes for grilling!
Provided by Sylvia Fountaine| Feasting at Home
Categories chicken
Time 1h3m
Number Of Ingredients 19
Steps:
- Preheat oven to 400 F (see notes for grilling)
- Place the chicken in a bowl and toss with olive oil, salt, and 7-spice mix. Add onion, garlic, preserved lemon and sliced lemon and toss again well. Spread out on a parchment-lined sheet-pan.
- Bake for 35-45 minutes- or until cooked through. Broil for a few minutes to get the skin crispy and nicely golden, turning if necessary (especially if using skin-on chicken)
- While the chicken is baking, warm and toast the almonds/pinenuts in a little butter or olive oil. Season with salt and pepper. Set aside.
- Place the fragrant chicken on a platter, scattering with the onions and lemon slices (which are edible.) Pour any juices from the pan, over top. Garnish with the toasted nuts and sprinkle with a few parsley leaves.
Nutrition Facts : ServingSize skin-on, bone-in legs and thighs, Calories 473 calories, Sugar 3.5 g, Sodium 1084 mg, Fat 35.7 g, SaturatedFat 9 g, TransFat 0 g, Carbohydrate 11.5 g, Fiber 3.2 g, Protein 27.8 g, Cholesterol 122.4 mg
7 SPICE CHICKEN
This spiced chicken was made with all the simple ingredients you can find in your kitchen. The newest addition to my spice collection is ground onion. That spice is like a cure to any kitchen meal, it is everything. Also, who says NO to paprika, ginger, rosemary, thyme and garlic? If you know how to combine your spices well, then you will not have any problem with what you use them on.
Provided by Ajoke
Categories Side Dish
Time 50m
Number Of Ingredients 12
Steps:
- Wash and pat chicken dry, set aside
- Combine all the ingredients listed above except the butter into a bowl, add the oil and mix together to form crumbs
- Rub the mixed spices on the chicken (give it a good massage)
- Leave the chicken to marinade for an hour or overnight preferably
- On the day, preheat the oven at 220C/428°F
- Place a pan on medium heat, add 2 tbsp of butter and melt (do not let it burn) add the chicken to the melted butter and seal on both sides for about 3 minutes each.
- Transfer the chicken to a baking tray and roast for 45 minutes or according to the pack or weight of the chicken
- Alternatively, cook on an open fire. You will thank me later, this spiced chicken is insanely good.
LEBANESE SEVEN SPICES
The secret for good Middle Eastern food. Actually it's a mix of 8 spices.
Provided by orayeena
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 5m
Yield 106
Number Of Ingredients 8
Steps:
- Stir the black pepper, cumin, paprika, coriander, clove, nutmeg, cinnamon, and cardamom together until evenly blended. Store the spice mix in an airtight container.
Nutrition Facts : Calories 7.1 calories, Carbohydrate 1.2 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 1.8 mg, Sugar 0.1 g
SIMPLE 7 SPICE CHICKEN
Simple 7 Spice chicken yields deep golden color with mouthwatering flavor. Increase the recipe easily with more chicken and more marinade (or decrease easily). Purchase excellent Lebanese 7 Spice in my shop here.
Provided by Maureen Abood
Number Of Ingredients 8
Steps:
- Heat the oven to 425°F. Combine all of the chicken pieces in a bowl or gallon zip top bag.
- In a medium bowl, whisk the olive oil, lemon juice, garlic, 7 spice, and salt. Pour the marinade over the chicken pieces and turn them to coat. Refrigerate for one hour and up to 12 hours.
- Line a sheet pan with non-stick foil. Transfer the marinated chicken pieces to the pan, leaving behind as much of the marinade as possible to prevent the pan from having too much liquid.
- Roast the chicken for 45 minutes to an hour, checking the temperature of the pieces, until they reach 165°F. If your oven has a convection setting, turn that on for the last 20 minutes of roasting to encourage even more even browning. Serve the chicken immediately or make ahead, refrigerate, then reheat at 250° for 20 minutes.
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- Spatchcock the chicken by cutting out its backbone and laying it flat against its cavity, pressing down firmly on the breastbone to flatten. Pat dry with paper towels.
- Rub the melted butter all over the chicken. Mix together the spices and rub them all over both sides of the chicken. Place the chicken on a baking sheet lined with a wire rack and allow to come to room temperature, about 30 minutes. Preheat oven to 450°.
- Roast the chicken until a quick-read thermometer reads 165° for both breasts and thighs, about 45 minutes. Let rest for 10 minutes, then carve and serve.
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