Moroccan Baked Chicken
1 whole chicken
2 tablespoons paprika
1 tablespoon ground cumin
1/2 teaspoon ground cayenne
3 garlic cloves crushed
salt and pepper
1 Tbs. dry white wine
1 Tbs. white wine vinegar
3 tablespoons olive oil
Mix the paprika, cumin, cayenne, garlic, wine and vinegar. It should make a paste. Rub the paste into the chicken making sure to get it under the skin. Cover and refrigerate for three hours.
After the three hours, bring the chicken to room temperature and place in a baking dish. Bake in a preheated 400 degree oven for about 25 minutes, or until thermometer in the thickest part of the bird measures 160 degrees. Baste with the olive oil.
Recipe from TomLibous.com
