Cross cooking is something I really like a lot. Mix from two different countries, and cook it in a third country , that if something goes well motocross cooking right?
I ‘m very fond of North African cuisine and food from the Middle East right now. Just how do they get the many different spices to play together perfectly like a symphony orchestra. So now I´ll take you to Morocco and Saudi-Arabia with this dish.
The chicken is so wonderfully juicy when you cook it this way. And the petals gives the dish a wonderful tast.
2 pieces of chicken with the skin still
2 tbsp Raz el Hanout
1 tablespoon dried petals
salt and pepper
Mix the spices , rose petals with butter. Carefully lift up a small piece of skin off chicken and tuck the spice butter in there. Squeeze the butter under the skin on the basis if it is possible so it is evenly distributed.
Let stand in a cool place for a few hours .
Place in the oven 200 degrees c for about 25 minutes or until it is finished.
Perfect to add chicken up on various vegetables . So everything is cooked together and the vegetables may take the taste from chicken.