roast chicken with cinnamon and allspice

Rub a chicken with 2 tbsp of olive oil, 1 tsp of cinnamon, 1/2 tsp of ground allspice, salt and pepper. Roast it.

Recipe from the excellent Tamarind and Saffron, a Middle Eastern cookery book by Claudia Roden. I thought it might be too overpoweringly spicy, or a bit puddingy (because those spices are traditionally used in sweet food in this country), but it was nice.