Recipe Title: Easy Moroccan Style Chicken
By: Miriam Borys
Inspired by: Brent
Calis ( Brent Calis Photography
http://brentcalisphotography.com/blog)
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
Broil 10 – 15 minutes
Bake 20 minutes
Steaming vegetables for the last 10 minutes of cooking
Ingredients:
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
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'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com
Website: www.miriamborys.com
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