This is an easy and incredibly flavorful way to prepare boneless skinless chicken breasts. I can’t claim it’s authentic, but the spices — an aromatic blend of cinnamon, cumin, turmeric, ginger, paprika and coriander — make it taste decidedly Moroccan, and it also goes wonderfully with couscous. You might think it sounds too exotic-tasting for picky …
Moroccan Grilled Chicken Kabobs 1 pound boneless-cut chicken, 2 T lemon juice 2 T olive oil, 1 t paprika, 1/2 t cumin, toasted and ground, 1/8 t cinnamon, 1/8 t ginger 1/4 t turmeric, 1/4 t cayenne, 2 cloves garlic, chopped, salt + pepper Marinate the chicken in the mixture of the remaining ingredients for at least 20 minutes to overnight. Skewer the chicken and grill over medium-high heat until cooked, about 4-5 minutes per side.
Moroccan Chicken: Made on Stove Top, Crock-Pot or Tagine
Chicken Spinach Fontina Braid Recipe. Serve this delicious appetizer at your holiday party, potluck or gathering. Fresh veggies, cooked chicken, spinach and fontina cheese are enclosed in a flaky Puff Pastry “braid” and baked until golden brown. Each slice delivers incredible flavor. Holiday serving suggestion: Make two and arrange like a wreath on a round platter for the centerpiece of your appetizer table! http://www.puffpastry.com/recipe/61489/chicken-spinach-fontina-braid
Green Chicken Masala - A colleague ate this for lunch yesterday and it smelled amazing! I can't wait to try it for myself! EDIT: This was as tasty as I'd imagined it. The only thing I might change would be to add more jalapeno peppers-- it wasn't as spicy as I'd hoped. Might also be great with tofu in place of chicken.
Za'atar: I love Za'atar which comes in many versions -- have bought Syrian, Lebanese, Moroccan, etc. They are all a bit different. This is a good one and you can make adjustments according to your taste. I sprinkle it on roasted cauliflower, roast chicken, carrot soup, grilled fish