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| General Category : Main Course |
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| Food Group : Poultry-Chicken |
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| Preparation Method : Roast |
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| The beauty of this chicken is that it is as delicious at room temperature as it is hot, so if you'd rather socialize than cook while the hummus is passed, you can. Although this recipe uses a few exotic spices, you don't have to purchase pricey large-sized bottles if you go to a bulk store, where you can buy just the amounts you need. |
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Ingredients
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1 small onion, grated |
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1/4 cup (50 mL) orange juice |
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2 tbsp (30 mL) brown sugar |
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1/2 tsp (2 mL) finely grated lime peel |
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1 tbsp (15 mL) limejuice |
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1 large clove garlic, minced |
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1 tbsp (15 mL) finely grated gingerroot |
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1 tsp (5 mL) each cinnamon and dried oregano |
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1/2 tsp (2 mL) ground coriander seeds |
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1/4 tsp (1 mL) ground cardamom |
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1/4 tsp (1 mL) each salt and pepper |
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2 whole roasting chickens (about 4 lb/2 kg each) |
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Preparation
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Stir together onion, orange juice, brown sugar, lime peel, juice, garlic, ginger, cinnamon, oregano, coriander, cardamom, salt and pepper.
Rinse chickens inside and out, removing giblets and neck if in the cavities. Pat dry. Place chickens in a large bowl or in zip-top bags. Pour in orange-juice mixture, turning chickens to coat all over. Cover tightly and let marinate for at least 4 hours or up to 2 days.
Preheat oven to 375F (190C). Bring chickens to room temperature for 30 minutes, then place on a rack set over a roasting pan. Roast in the oven for about 1-1/2 hours or until an instant-read thermometer inserted into the body near the inner thigh reads 180F (82C). Let rest for 10 minutes before carving. Remove skin (optional).
Makes 6 to 8 servings.
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