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QueenCampbell
Whole chicken from the oven with arabic spices and orange
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Ingredients
Directions
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Allow the chicken to warm up for an hour outside the refrigerator.
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Preheat the oven to 220 ° C.
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Roast the whole spices for about 5 minutes in a dry pan over medium heat and allow to cool.
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Grind in a mortar or crush and finely chop with a large knife.
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Add the spices in powder form and the oil.
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Squeeze the orange and add half of the juice to the spice oil.
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Sprinkle the chicken with salt and spread with the spice oil.
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Put the squeezed orange halves in the abdominal cavity.
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Place the chicken with the breast down in a baking dish and put in the oven.
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Turn the temperature back to 180 ° C.
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Turn the chicken over after 25 minutes and pour the moisture out of the oven dish.
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Bake for another 35 to 45 minutes until the chicken is done, overflow again.
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Remove the chicken from the oven and let it rest for 10 minutes under aluminum foil.
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Delicious with couscous salad filled with raisins, mint, tomatoes and cress.
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Cooking tip: you can also buy ras-el-hanout in the DekaMarkt.
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Cooking tip: the chicken is cooked when clear moisture comes out after being punctured.
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Measuring the core temperature of the bolt is more accurate: between 70 and 75 ° C is perfect.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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