HappyTummy              

Don’t you just hate it when life gets in the way? I had every intention of updating this little food blog over the past two weeks, and things just kept popping up. An unexpected out-of-town trip, a last-minute visit by my sister, a monumental change at work. And on top of all of that, I have to pack for an two-week vacation abroad coming up next week!

Although I may not have posted new blog entries in the middle of all the craziness, we of course were still eating. And this Moroccan-spiced rotisserie chicken is the perfect recipe to make when you’re frazzled. For one thing, it’s super quick and easy. And then, you can use leftovers to create any number of different meals.

I stumbled upon this recipe at A Good Appetite. You just mix up some paprika, cumin, cinnamon, ground ginger, salt and pepper with lemon juice and olive oil. Then you rub the paste all over the chicken.

I’m sure you could roast or grill this chicken, but I opted for an easier approach: SET IT, AND FORGET IT! Haha, gotta love Ronco. My mom sent me this rotisserie oven, and I have to say, it is fabulous. The chicken roasts up in about an hour and a half, and all the fat drippings are collected in the bottom pan.

I served the chicken with some bulgur and scallions. Very simple, very good. And then I took the leftovers and made chicken tacos and a curried chicken salad for lunctime sandwiches. B devoured it all!

Recipe: Moroccan-Spiced Rotisserie Chicken
Adapted from a recipe on A Good Appetite

• 1 Tbsp. paprika
• 2 tsp. cumin
• 1 tsp. cinnamon
• 1 tsp. ground ginger
• Salt and pepper to taste
• 4 tsp. lemon juice
• 4 tsp. olive oil
• 4 lb. chicken

Mix together all the ingredients for the rub creating a paste. Rub the paste all over the chicken.

Truss the chicken and put on rotisserie. Set the time according to your rotisserie’s instruction.

Let chicken rest for at least 15 minutes before carving.

Recipe: Bulgur with Scallions
Serves 2

• 1/2 cup bulgur
• 1 cups water 
• 1/4 cup chopped scallions
• Salt and pepper to taste

In a medium-size saucepan, bring water to a boil; stir in bulgur. Cover and reduce heat to simmer for 15 minutes or until all water is absorbed.

Add scallions to saucepan and cover for 10 minutes or until scallions have softened. Mix bulgur and scallions, and add salt and pepper to taste.