Moroccan Chicken Marinade

Submitted by Bek Waterhouse

"This recipe is tasty and very simple. I always use it at dinner parties, and it always impresses. You can use beef, lamb or fish instead of chicken. It is a very versatile marinade."

 

• Ready In: 30mins
• Ingredients: 16
• Serves: 4-6

ingredients

• 850 g chicken breasts
• 1 1⁄2 teaspoons ground cumin
• 1 teaspoon cinnamon
• 1 1⁄2 teaspoons paprika (bit less if using HOT paprika)
• 1 teaspoon ground coriander
• 1⁄4 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 1⁄2 teaspoons salt
• 2 cloves garlic, crushed
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 500 g instant couscous
• 40 g butter
• 1 lemon, rind of, grated
• 1⁄4 cup sultana
• 2 tablespoons slivered almonds

directions

1. Mix cumin, cinnamon, paprika, coriander, cloves, ginger, salt, garlis, lemon juice, olive oil well.
2. Slice the chicken into whatever size piece you prefer, remembering that the larger the piece, the longer the cooking time.
3. Marinate the chicken in the spice mix for at least 5 mins – works best if left overnight for flavours to develop.
4. Then fry chicken or BBQ it, whatever!
5. Prepare instant cous cous as per directions on packet, then once cooked, use a fork to fluff the couscous with the butter.
6. Add the sultanas, lemon rind and almonds to the couscous mix.
7. Serve the chicken on the cous cous.
8. The chicken pieces also make a great addition to a green salad.
9. Add some chick peas to really impress.

Reviews

[Bromleygirl]

OK I really liked the flavour of the marinade (and I only had an hour to flavour the chicken), but I felt that the dish as a whole was a little dry and could of used a sauce. Plus the servings were extremely generous.

 

[Tina and Dave]

This is gorgeous! Baked in a tagine so that the chicken was really succulent. Refrigerated the left-overs & it tasted even better the day after! Many thanks!