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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.

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Add all the seasoning to the chicken

 

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

 

 

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

 

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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.

 

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Now perch the bird on the can . Like this.

 

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Place in the oven, center rack.

 

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

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Remove from can, and serve .

 

CHECK OUT RAMADAN REFLECTION 4 .