Poulet à la marocaine

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Poulet de 31⁄2 à 4 livres

1 cuillère à thé de curcuma

1 cuillère à thé de sel

1⁄2 cuillère à thé de gingembre moulu

1⁄2 cuillère à thé de coriandre moulu

1⁄4 cuillère à thé de poivre noir moulu

Rincer le poulet à l’eau froide. Sécher à l’aide d’un essuie-tout en tapotant. Mélanger les épices et les assaisonnements et utiliser pour recouvrir le poulet. Mettre le poulet dans le plat amovible. Couvrir la rôtissoire et cuire au four

à350°F pendant 1 heure et 15 à 30 minutes ou jusqu’à ce qu’il soit cuit.

Donne 4 portions.

Pointe de poitrine de boeuf au barbecue

Pointe de poitrine de boeuf de 4 livres 1 cuillère à soupe de poudre de chili 1 cuillère à thé d’ail émincé

1 cuillère à thé de paprika

1 cuillère à thé de sel

1 cuillère à thé de sucre

1⁄2 cuillère à thé de cumin

1⁄2 cuillère à thé d’origan séché et émietté 1⁄4 cuillère à thé de sauge moulue

1⁄4 cuillère à thé de poivre de Cayenne moulu 1⁄4 cuillère à thé de poivre noir

Si nécessaire, couper la pointe de poitrine de façon qu’elle ne touche pas les parois du plat amovible. Mélanger tous les épices. Recouvrir toute la pointe de poitrine de ce mélange d’épices. Envelopper la pointe de poitrine d’une solide feuille d’aluminium. Replier les bords pour sceller. Déposer dans le plat amovible. Couvrir et rôtir à 250°F pendant 4 heures. Sortir de la rôtissoire. Trancher finement la pointe de poitrine et servir avec votre sauce barbecue préférée ou la sauce de la viande. Donne 10 portions.

32600s specifications

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