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.
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
- Preheat the oven to 375°F (190°C).
- Rinse the chicken and pat dry with paper towels.
- In a small bowl, mix the olive oil, cinnamon, cloves, salt, and pepper to create a spice rub.
- Rub the spice mixture all over the chicken, including under the skin and inside the cavity.
- 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).
- 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