Cinnamon and Clove Roasted Chicken (Poulet Rôti à la Cannelle et au Clou de Girofle)

Poulet Rôti à la Cannelle et au Clou de Girofle is a traditional Comorian dish that features a flavorful combination of cinnamon and clove-roasted chicken. This aromatic and tender chicken dish is perfect for a special dinner or gathering.

Cinnamon and Clove Roasted Chicken (Poulet Rôti à la Cannelle et au Clou de Girofle)

Ingredients

  • 1 whole chicken, about 3-4 lbs
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Rinse the chicken and pat dry with paper towels.
  3. In a small bowl, mix the olive oil, cinnamon, cloves, salt, and pepper to create a spice rub.
  4. Rub the spice mixture all over the chicken, including under the skin and inside the cavity.
  5. Place the chicken on a roasting pan and roast in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (74°C).
  6. Let the chicken rest for 10 minutes before carving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
10g
Fat
15g

Supplies

Roasting pan Basting brush

Tools

Oven

Serving suggestions

Serve the Poulet Rôti à la Cannelle et au Clou de Girofle with steamed rice and a side of fresh salad for a complete meal.

Tips & tricks

For extra flavor, you can add some chopped onions, garlic, and lemon slices to the cavity of the chicken before roasting.

Cost

$15