Moroccan Marinated Chicken
Serves:
Ingredients
Moroccan Marinade:
1/2 cup dry sherry or wine vinegar
2 tablespoons each: tomato paste, honey
1 teaspoon each: ground coriander, cumin, turmeric, ginger
1/2 teaspoon whole cumin seeds
1/2 cup olive oil
8 skinned and boned Tegel chicken thigh fillets
1/2 cup dry sherry or wine vinegar
2 tablespoons each: tomato paste, honey
1 teaspoon each: ground coriander, cumin, turmeric, ginger
1/2 teaspoon whole cumin seeds
1/2 cup olive oil
8 skinned and boned Tegel chicken thigh fillets
Method
Prepare all the ingredients for the marinade and stand for at least an hour for the flavours to mix.
Place the chicken in a shallow dish and add enough marinade to coat the chicken well. Cover and refrigerate for a least an hour.
Preheat a grill or barbecue. Cook the chicken for about 5 minutes each side, brushing well with the remaining marinade. Sliced oranges make an excellent accompaniment.
Place the chicken in a shallow dish and add enough marinade to coat the chicken well. Cover and refrigerate for a least an hour.
Preheat a grill or barbecue. Cook the chicken for about 5 minutes each side, brushing well with the remaining marinade. Sliced oranges make an excellent accompaniment.
