It’s not really 16 spices, but close. The spice blend gives this chicken not only flavor but a nice color and aroma. It looks almost blackened, but the meat is tender and juicy.
Tip : Keep any remaining spice rub in a jar with a tight fitting lid to use on chicken or lamb.
Ingredients
- 1 whole chicken cut into quarters
Dry Rub
- 1 tbsp ground cinnamon
- 1 tbsp chili powder
- 1 tbsp ground coriander
- 1 tbsp ground ginger
- 1 1/2 tbsp brown sugar
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tbsp kosher salt
- 1 tbsp ground black pepper
- 1/2 tbsp ground cloves
- 1/2 tbsp ground fennel
- 1/2 tbsp Ground Allspice
- 1/4 tbsp cayenne pepper
- 2 tbsp olive oil
Instructions
- Gather all ingredients before starting recipe
- Cut a whole chicken into quarters, or buy pre-cut chicken quarters
- Pre heat Oven to 500°
- Add spices to a small bowl and stir to combine well
- Rub spices on both sides of each piece of chicken
- Heat a large non-stick skillet over high heat for 1-2 minutes, add 2 tablespoons of olive oil for another minute
- Add chicken pieces, skin side down and sauté for 2-3 minutes, or until the skin is a dark golden color, turn the pieces over and place in a pre heated 500° oven; drizzle chicken with a bit of olive oil
- Roast in the oven for 25-30 minutes or until the chicken is cooked through
Serving
- Place on a serving platter and drizzle with pan juices
