Categories
- Appetizers
- Breads
- Cake
- Chicken
- Cookies
- Desserts
- Fruit
- Gluten-free
- Meat
- Pasta
- Salad
- Soups
- Spreads
- Turkey
- Uncategorized
- Vegetarian
Archives
Blogroll
- A Cooking Life
- A Wee bit of Cooking
- A Whisk and a Spoon
- Bake or Brake
- Basil and Ginger
- Coconut & Lime
- Cream Puffs in Venice
- Cup Cake
- Don’t Get Mad, Get Vegan!
- FatFree Vegan Kitchen
- I Dream of Dessert
- In the Kitchen and on the Road
- Simply Recipes
- Smitten Kitchen
- The Pioneer Woman Cooks
- Triumph Gluten-Free
- Vegan Yum-Yum
- Vegetarian Slaughterhouse
Meta
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.
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):
May 23rd, 2009 at 12:26
[...] We had caprese salad, farm fresh steamed asparagus, rice and Moroccan chicken. [...]
October 17th, 2009 at 01:47
It is good on the fish, too.