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Jordanian grilled chicken from Planet Barbecue!: 309 Recipes, 60 Countries by Steven Raichlen

  • bay leaves
  • whole chicken
  • ground cinnamon
  • ground coriander
  • ground cumin
  • paprika
  • pine nuts
  • raisins
  • sweet onions
  • cardamom pods
  • taboon bread

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Notes about this recipe

  • L.Nightshade on August 01, 2012

    A spatchcocked chicken is rubbed with a mixture of salt, cumin, coriander, paprika, and pepper. Then olive oil is drizzled on and rubbed in. Chicklet then naps in the fridge on a bed of sliced onions and bay leaves. The recipe says one to two hours, but I put it in in the morning and let it soak up the goods all day. While the chicken marinates (or while it cooks) onions, pine nuts, raisins, cardamom, cinnamon and bay are sauteed in oil and butter. Once the onions are caramelized, the cardamom and bay are discarded. After the chicken is grilled, it is placed over flatbread. The recipe calls for Taboon, a Jordanian bread, or other Middle Eastern flatbread. I had recently made naan, so I used that instead. The onion mixture goes over the chicken. We really enjoyed this dish. I'm a big fan of the Middle Eastern combinations of sweet and savory, and I loved the raisin, pine nuts and spice mixture. The chicken was nice over the naan, but I think it would be great on its own also.

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