Moroccan Chicken
Serves 4
Ingredients: 680g-794g boneless skinless chicken fillets 1/4 cup extra virgin olive oil 1 tsp salt 1 tsp natvia 3 garlic cloves, minced 2 tsp paprika 1 tsp cumin 1/2 tsp coriander 1/4 tsp ginger 1/4 tsp turmeric 1/4 tsp cinnamon 1/8 tsp pepper Method: Place chicken fillets between 2 pieces of baking paper and using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.) Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside 1 extra large A3 zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours. Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook. This recipe is adapted from Once Upon A Chef x |
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