Moroccan Grilled Chicken Salad
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| Grilled Moroccan Chicken thigh |
Basic Moroccan flavours and a basic marinade make up this very easy to do boneless pieces of chicken. Grill it for best results or then cook in a hot oven if you prefer. Sprinkle with lemon juice, slice and eat them on its own or as a salad.
Marinate
4 pcs of chicken breast or thigh ( about 500gms/1lb) in:
1 tbsp
of Harrissa paste
3 tbsp
olive oil
1-2
tbsp lemon juice
some
salt
leave
aside for 30- 40 minutes
Heat
the bbq or the grill.
Cook
the marinated chicken for 6-8 minutes on each side till cooked. Thighs will take double the time to cook as breast.
Slice
the grilled chicken and serve warm with a salad on the side or on its own.
Tips:
You can marinate the chicken for 24 hours.
Bring it to room temperature before cooking.
A superb variation of salad to serve with this chicken is available; click on the link in introduction.
To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.
Click the link below to get the recipe to make this amazing salad.
More ideas to use this chicken and many more recipes are available in my e-book
Niloufer's Kitchen : Moroccan Cuisine available on Amazon.com
Photo credit Sheeraz Wania
To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.
Click the link below to get the recipe to make this amazing salad.
More ideas to use this chicken and many more recipes are available in my e-book
Niloufer's Kitchen : Moroccan Cuisine available on Amazon.com
Photo credit Sheeraz Wania
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