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Thursday, 10 January 2013

Easy Moroccan Style Chicken

By: Miriam Borys

Inspired by: Brent Calis ( Brent Calis Photography 

Yields: 15 chicken pieces of chicken
Time:  Marinate for 2 – 24 hours
Broil 10 – 15 minutes
Bake  20 minutes
Steaming vegetables for the last 10 minutes of cooking

2 tbsp. ground cinnamon
2 tbsp.  ground ginger
1 tbsp.  turmeric
½ tbsp. black pepper
1 tbsp. salt
1/3 cup olive oil
1 large zip-lock bag for marinating chicken
15 - 20 chicken thighs bone-in - thawed
Combine spices & oil in a zip-lock bag.
 Add thawed chicken pieces and message until all chicken is coated.  Allow to marinate for desired time. .
Preheat oven to ‘broil’ setting. Broil chicken for 10-15 minutes until it is crispy.
Turn oven to 350 degrees on convection and continue to cook chicken for 20 minutes until the chicken is cooked (an internal temperature of 165 – 170 is the only accurate measure of doneness – use probe thermometer).
After 10 minutes on convection add prepared vegetables to the steamer & steam for 10 minutes. These vegetables are a great addition to this Moroccan style dinner.

Miriam Little Borys, B.Ed., MA.
'Cooking Uncovered'

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