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North African Chicken for tomorrow
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yzzi
Posts: 1,843
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
- Toast the aniseed and grind when cool
- Add all ingredients to a blender or food processor and process till a thick smooth paste is formed, adding more oil if needed
- Marinade chicken overnight and grill till cooked
Here's my chickens marinating
Dunedin, FL
Comments
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That looks fantastic...
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Nice toes!! Chicken already looks good. Sounds great too! Can't wait to see the results!
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No peri peri? Just kidding, looks great, I hope it puts a nice color on the cook as well. Marinating is our default way to prepare.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Recipe sounds really good. I'm a big fan of cumin. Hope you went easy on the saffron - I tried a Moroccan-style spice paste on a leg of lamb some time ago and I should have used less saffron.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Turned out pretty good but could have used a bit of salt.
Had some black rice and roasted zucchini to accompanyDunedin, FL -
Looks great!
I have said that Texas is a state of mind, but I think it is more than that. It is a mystique closely approximating a religion. - John Steinbeck
Katy, Texas
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Recipe sounds fantastic and the finished up product pics definitely don't suck. Kidding. Chicken looks stupendous. Bookmarked.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Looks awesome! Did you cook it around 225 indirect heat for 3-4 hours (165 degree's)?
Coral Springs, Florida- Dimitrious
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