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North African Chicken for tomorrow

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yzzi
yzzi Posts: 1,843
in EggHead Forum
This has always been one of my favorite chicken marinades, probably because it's completely different from any other chicken marinade I've had. I got the recipe from Williams-Sonoma Grilling & Roasting book. I usually convert the teaspoons to tablespoons in any recipe I get from books. Can't wait for lunch tomorrow...

Ingredients (enough for about 5 pounds of chicken
  • 2 tablespoons aniseed
  • ¼ cup rough chopped fresh cilantro
  • ¼ cup rough chopped green onion including green tops
  • 4 cloves of garlic
  • 2 teaspoons paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon saffron threads
  • ½ teaspoon cayenne pepper
  • ¼ lemon juice
  • 2 tablespoons honey
  • ½ cup olive oil
  • Fresh ground pepper

Directions
  1. Toast the aniseed and grind when cool
  2. Add all ingredients to a blender or food processor and process till a thick smooth paste is formed, adding more oil if needed
  3. Marinade chicken overnight and grill till cooked
Here's my chickens marinating 

image
Dunedin, FL
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