Grilled Moroccan Chicken With Raisin Almond Pilaf Cool Cu Food

GRILLED MOROCCAN CHICKEN

Steps:

• Place chicken breasts between 2 pieces of wax or parchment paper and, using a meat mallet, pound to an even ½-inch thickness. (Skip this step if substituting chicken tenderloins.)
• Mix all ingredients except chicken together in a small bowl or measuring cup. Place pounded chicken breasts inside a 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Massage marinade into the breasts until evenly coated. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours.
• Clean grill and preheat to high. Place chicken breasts on grill, spooning marinade over top. Grill, covered, for 2-3 minutes per side. Do not overcook.

MOROCCAN CHICKEN THIGHS WITH ALMONDS AND RAISINS

Steps:

• Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic, ginger, turmeric, and cinnamon. Cook, stirring frequently, until fragrant (2-3 minutes).
• Add the tomatoes and cook, stirring occasionally until thickened (5-7 minutes). Use the spoon to break open the tomatoes and crush them.
• Add the chicken, sweet potato, golden raisins, water, salt, pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the sweet potato is tender (25-35 minutes).
• Coarsely shred the chicken then stir in the lemon juice.
• Serve warm sprinkled with the almonds and cilantro.

GRILLED MOROCCAN CHICKEN

Steps:

• Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor.
• Process until smooth.
• Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
• Preheat the grill to medium hot.
• Grill chicken breasts 5-7 minutes on each side, or until done.

GRILLED MOROCCAN CHICKEN

Steps:

• Pound thicker parts of a chicken breasts with the flat side of a meat mallet to even out their thickness.
• In a medium mixing bowl whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric and cilantro. Season with salt and pepper (about 3/4 - 1 tsp salt and 1/2 tsp pepper).
• Place chicken in a gallon size resealable bag. Pour marinade over chicken and seal bag while pressing out excess air.
• Rub marinade over chicken breasts (and make sure marinade goes between chicken breasts). Transfer to refrigerator and allow to marinate at least 2 hours and up to 8 hours.
• Preheat a grill over medium-high heat to about 425 degrees.
• Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side for 6 oz chicken breasts.
• Transfer to plate then cover and keep warm and let rest about 5 minutes before serving. Sprinkle with cilantro and serve warm.

GRILLED MOROCCAN CHICKEN WITH RAISIN & ALMOND PILAF, COOL CU

Steps:

• For the Grilled Moroccan Chicken, remove the skin and any fat and set aside.
• In a small bowl combine the red chili powder, 1 teaspoons of salt, 1 teaspoons of paprika, cumin, coriander, onion powder, cinnamon, cayenne pepper, and four minced garlic gloves. Stir to combine and drizzle with 1 tbs. of olive oil to create a paste.
• Using your hands, rub the mixture into the chicken completely coating each piece. Place in a re-sealable bag and refrigerate overnight or for at least 6 hours.
• Grill the chicken on a clean and oiled grill that is set to medium-high heat. Cook until the inside of the meat registers 160 degrees on a meat thermometer, approximately 6 minutes on each side.
• For the Raisin and Almond Pilaf, heat a medium saucepan over medium heat and add the remaining 1/2 tbs. of olive oil. Once hot add the remaining two minced garlic gloves, stirring constantly (30 seconds or so) before adding the raisins and almonds. Stir to combine and then add the rice, 1 teaspoons of salt, the chicken broth, and 1 1/2 cups of water. Stir and bring to a boil before lowering the heat to the lowest setting and covering for 20 minutes. Once done, fluff with a fork and add 2 tbs. each of the fresh parsley and cilantro.
• For the Cool Cucumber dressing, add the cucumber, sour cream, garlic powder, black pepper, 1/2 teaspoons salt, remaining 1/2 teaspoons of paprika, and the remaining 2 tbs. each of the fresh parsley and cilantro. Pulse until smooth and refrigerate for 30 minutes before serving.
• For the flat bread, in a bowl combine the flour, baking soda, and the remaining 1 teaspoons of salt. Slowly add the hot water gradually, combining the flour mixture and water with your hand. Stop adding water when the mixture become dough-like and you can roll it onto a floured surface. Knead the dough several time before rolling it out to 1/4 inch. thickness. Spray each side with a light coating of olive oil spray before grilling on medium heat for 2-3 minutes on each side. Once done, cut flat bread with a pizza cutter and serve with the meal.

GRILLED MOROCCAN CHICKEN

Steps:

• Oil grill and heat barbecue to medium. In a medium-size bowl, stir yogurt with seasonings. Add chicken to yogurt mixture and turn to coat and marinate at least 2 hours.
• Lay chicken flat on grill. Barbecue, covered, 4 minutes. Baste with any remaining yogurt mixture. Turn chicken and continue to barbecue, covered, until chicken feels springy when pressed, 4 to 6 more minutes. Place on a platter and sprinkle with coriander. Great with rice pilaf and sliced tomatoes.

MOROCCAN-SPICED CHICKEN PAILLARDS

Steps:

• Prepare grill pan and start sauce:
• Heat grill pan over moderate heat until hot.
• Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
• Make paillards:
• Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean). Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards in grill pan, oiled sides down, and brush tops with some of spiced oil, then sprinkle with some salt. Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more. Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.
• Finish sauce:
• Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil. Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.