Tequila and Lime Chicken

                                                 Tequila Lime Chicken

It is time to prepare for the outdoor season. Grilling indoors and outdoors are both a treat for the family to get a chance to cook together. This is easy to quickly throw together. Serve it in bite size pieces, slivers for a salad or one can turn it into a special sandwich. It could be a meal in itself with a wonderful corn on the cob and a light salad with a vinaigrette.

Marinade 6 boneless chicken breasts  for 2-6 hours.

Do not marinade for more then 24 hours.

The Marinade
In a bowl mix

1/2 cup Tequila

1/2 cup fresh lime juice

1/2 cup fresh lemon juice

1/2 cup fresh orange juice

1 tbsp chillie powder

1 tbsp freshly grated garlic

1-2 chopped Jalapeno peppers

1 tsp salt

1 tbsp honey

Heat a grill or bar b q and cook the chicken for about 18 –20 minutes till cooked through.
In a pan boil the marinade until thick and sticky. This should take about 10-12 minutes.
Slice and glaze with the marinade and serve with  a corn salsa salad.

Tips
Use a Vodka if you do not have Tequila. Chili Vodka, a Citrus Vodka like lime, lemon or orange all do well. If you like try Gin. All these have a similar base.

Using honey balances the intense citrus  flavours and gives the glaze to the marinade once boiled. You can substitute it with Maple syrup, golden syrup or simple brown sugar. Corn syrup can also be used.

For more simple recipes follow my face book page or click 
Niloufer's Kitchen : Autumn http://www.amazon.com/dp/B00FCZC36C

Niloufer's Kitchen; Quick and Easy http://www.amazon.com/dp/B00HBSBLI4



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Fajitas

Fajitas

Time to fire up your griddle and grill. It is a treat to make Fajitas ( Fa-heet-aa-ss) at home. Its a great sharing dish for your family gathering or a dinner with friends. Keep everything ready, simply turn the stove on and serve directly from the griddle. What fun!  Make the flavours your own. Add your favourite chilis and spices. Make a guacomole or salsa to serve with this. 

Fresh red and Jalapeno chilli, lime and avacado, Tortillas on my grill and mixed bell peppers and sliced chicken on my griddle, smells and tastes amazing.

10  soft Tortillas 2 bell peppers
1 large green chillie
1 large onion

1 tsp ancho chillie powder

250 gm / 8 oz steak or chicken breast

Marinade
1 tbsp mustard
3 tbsp rice vinegar
1/2 tsp brown sugar
2 tsp worcestershire sauce
1/2 tsp salt
2 finely grated garlic cloves
optionally 1 tsp cumin powder


Marinate the steak overnight or up to 48 hours, refrigerated.

When ready to cook bring the meat back to room temperature.
Thickly slice the peppers, chillie and onion. 
Heat a deep wok/skillet and add a tsp of oil. Remove the meat from the marinate and pan fry it. 3 minutes on each side. Remove and let it rest on a cutting board.
Then tip the vegetables in the same pan. Saute them on a high flame until just cooked, add all the left over marinade into the pan. Toss to coat all the vegetables. Thickly slice the steak and toss that in with the rest just for a minute or two.  Sprinkle with ancho chilli and serve immediately with  warmed tortillas, avocado, tomatoes , chopped fresh  cilantro and lime.

Tips
Tortillas are generally of two varieties, plain white flour or whole wheat flour. They are available in the super market. Heat each one on a skillet or reheat them together in a preheated oven wrapped in foil. 
Chapatis are very similar to Tortillas and can be substituted easily.
The flavours of chili and lime make a perfect fajita. It is the key ingredient so do not omit either. 
If you do not have a grill or a griddle, use a flat skillet on a high flame.


For more interesting recipes click
Niloufer's Kitchen: Moroccan Cuisine
http://www.amazon.com/dp/B00GP0CSBI


Photo credit Nafeesa Jalal

Moroccan Grilled Chicken Salad

An exclusive to Niloufer's Kitchen

Moroccan Grilled Chicken Salad

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