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1
With a mortar and pestle or in an electric spice grinder grind cuminseed, cinnamon stick pieces, and cloves and in a small bowl mix with paprika, cayenne, and salt to taste.
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2
In a non-aluminum container large enough to hold chickens stir together garlic paste, zest, lemon juice, oil, and 2 tablespoons spice mixture (reserving remainder) to make marinade.
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3
Rinse chickens and pat dry with paper towels.
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4
Put chickens in container and rub with marinade to coat.
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5
Marinate chickens, covered and chilled, at least 2 hours or overnight.
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6
Preheat oven to 450F.
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7
Put half of chickens in each of 2 large roasting pans.
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8
Brush chickens with any marinade left in container and season chickens with salt.
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9
If using poussins, truss and arrange breast sides up (they should fit without touching).
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10
If using chicken quarter, arrange skin sides up.
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11
Sprinkle chickens with reserved spice mixture.
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12
Roast chickens in upper and lower thirds of oven 20 minutes.
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13
In a small saucepan melt butter.
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14
Brush chickens with butter and sprinkle with chopped parsley.
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15
Switch pans between upper and lower racks and roast chickens 20 to 30 minutes more, or until a meat thermometer inserted in fleshy part of a thigh register 175F.
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16
and juices run clear when thigh is pierced with a skewer.
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17
Serve chickens warm or at room temperature and garnish with parsley sprigs.
