My family had Moroccan Grilled Chicken with steam rice & spicy Tom Yum Soup a couple of weekends ago. That was a rare occasion where the preparation of our meals at home does not involve sautéing of spices. The chicken just needed marinating before grilling. The soup was even easier to prepare.... I just dumped a tom yum cube, some fresh prawns & other accompanying ingredients into the pot of water & in just 20 minutes, it's done!
Moroccan Grilled Chicken
1 (2 kg) chicken, halved
lettuce, torn into large pieces
potato, boiled, peeled & sliced
lemon, cut into wedges
Chermoula Spice (finely ground):
3 red chillies
1 tbsp chilli powder
1 tbsp paprika powder
1 tsp cumin powder
4 cloves garlic
30 g (1/2 cup) coriander leaves / cilantro / Chinese parsley
60ml (1/4 cup) olive oil
juice of 1/2 lemon
- Rub the chicken with salt & chermoula spice & marinate for 3-4 hours in the refrigerator.
- Remove the chicken from the refrigerator & let it come to room temperature
- Roast the chicken in a 180-deg C preheated oven for 45 minutes, turning it after 20 minutes.
- Serve with lettuce, cucumber, tomato, potato, lemon & mint leaves. (We had the chicken with rice instead of potato.)
I'm linking this post to the Cook-Your-Books event no. 17 hosted by Kitchen Flavours.