Iraqi yellow spice rubbed chicken (Djaj bil bahar il-asfar) from Saveur Magazine, Jun/Jul 2013 (#157): The Grilling Issue (page 44)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on June 30, 2013

    I don't think this dish is worth the trouble of procuring all of the spices needed because the end result was a bit bland. Part of the problem is that the recipe uses all of the rub, and honestly, it is too much. It creates a too-thick coating that didn't burn on the grill, but didn't seem to improve the flavors of the spices either. (It muddied the flavors.) I think this probably needed some lemon juice (added at the end to marinade, or to squeeze over the cooked chicken?) to brighten the flavors. So overall, not terrible, but I probably won't make this again.

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