Moroccan Chicken

This is a recip

e that I adapted from Mediterranean Light by Martha Rose Shulman. The original recipe uses fish instead of chicken.

 

12 cloves garlic                                                    1/2 teaspoon salt
1 bunch cilantro 1 tablespoon paprika
1 tablespoon ground cumin dried red pepper (to taste)
juice of 2 large lemons (6 Tbs) 1 teaspoon olive oil
12 ounces chicken (I use boneless, skinless breasts)

Put all of the ingredients (except meat) in a food processor and blend.

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Now put your chicken into a baggie and pour in the contents of the food processor. Squeeze well to coat all of the chicken. Marinate in the fridge overnight (up to a day or two). Your kitchen will smell wonderful!!

You have several choices on how to cook this dish – grilled outside, indoor grill or bake in an oven – and each method will bring out a slightly different flavor. I chose to use my indoor grill and this was the result (but note, I didn’t have any paprika so I left it out which resulted in a much greener marinade):

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2 thoughts on “Moroccan Chicken”

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