A Yemeniyah's Recipes

Will be sharing a guest post I wrote about Ramadan in Aden/Yemen, along with a few recipes, in the “3rd Edition of Ramadan An event to share” In Sha ‘ Allah . My contribution will be posted on the 17th of Ramadan ( 22nd of June). Will post the link on that day. Stay tuned . 

I love rotisserie chicken, but those in the grocery stores don’t have the seasoning that’s  agreeable to my Adeni palate. Plus the chickens are huge. I prefer small chickens, seasoned the way we Adenis like them, and roasted to perfection. So, here’s my version. You will need:

1. A whole chicken (I usually choose the smallest I can find)

2. 2 tablespoons of pomegranate molasses (optional)

3. 2 tablespoons of olive oil

4. 1 tablespoon of vinegar (you can also use balsamic vinegar, or lime in place of this)

5. 1 tablespoon of ground cumin

6. 1 tablespoon of ground coriander

7. 1 tablespoon of ground coriander

8. 1/2 teaspoon of turmeric

9. 1/4 teaspoon of ground cinnamon

10. 1/8 teaspoon of freshly ground pepper

11. 1/8 teaspoon of ground dried lemon powder

12. salt to taste

Let’s start.

Add all the seasoning to the chicken

Massage the chicken with the seasoning. Make sure to get some into the cavity of the bird.

Cover with plastic wrap and leave in the refrigerator for 2 hours.

After two hours, heat the oven to 400 degrees Fahrenheit. In an oven safe dish add some water–about 2 cups. Then take an empty can and fill it with water and place in the middle of the oven safe dish.

Now perch the bird on the can . Like this.

Place in the oven, center rack.

In an 1 hr and a 1/2 it will look like this. Remove from oven, and let stand for 20 minutes.

Remove from can, and serve .

CHECK OUT RAMADAN REFLECTION 4 .