Monday, June 12, 2017

Grilled Moroccan Chicken Breasts with Cilantro





Tender, succulent and full of flavour, these Moroccan-inspired chicken breasts are marinated in a mixture of olive oil, fresh lemon juice, minced garlic and ginger and an aromatic mixture of fragrant earthy spices including, ground cumin, coriander, paprika, cinnamon and turmeric. Whisked together into a loose paste and combined with a bunch of finely chopped fresh cilantro, the breasts are well massaged with the bright earthy marinade until the meat is well coated, then covered and refrigerated for at least 2 hours or up to 8, before grilling on a hot barbecue until cooked through with attractive grill marks, about 6-7 minutes per side. Low calorie and carb-free, this delicious recipe is easy to prepare and would be sensational served with grilled vegetables and Ina's colourful Moroccan Couscous for a Casablanca-inspied evening — here's looking at you kid!



Grilled Moroccan Chicken Breasts
Serves 2
Recipe courtesy of 'Cooking Classy'

2 trimmed skinless boneless chicken breasts, cut in a half
1/8 cup olive oil
1 tbsp fresh lemon juice
1/2 tbsp minced garlic 
1/2 tbsp peeled and minced fresh ginger
3/4 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp paprika
1/4 tsp ground cinnamon
1/8 tsp turmeric
1/2 cup chopped fresh cilantro, plus more for serving
1/2 tsp Maldon salt and freshly ground black pepper


In a medium mixing bowl whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric and cilantro. Season with salt and pepper  and then place the chicken in a large resealable bag. Pour the marinade over the chicken and seal the bag while pressing out any excess air. Rub the marinade over chicken breasts then transfer to the refrigerator and allow to marinate at least 2 hours and up to 8 hours.

Preheat a grill over medium-high heat to about 425°F. Grill the chicken until it's cooked through and nicely grill marks, about 6-7 minutes per side. Transfer to a decorative platter and garnish with cilantro and serve warm with a bowl of tzatziki, if desired.