This chicken is so loaded up with great
Moroccan flavor it will make you weak in the knees. Make sure you toast the cumin and coriander seeds so that the flavors are released.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 1 whole chicken, cut up
- 1/2 cup olive oil
- 2 tablespoons cilantro, chopped
- 2 tablespoons lemon juice
- 2 teaspoons paprika
- 2 cloves garlic, minced
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons coriander seeds
- 1/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne
- salt and pepper to taste
Preparation:
Toast cumin and coriander seeds in a skillet over a high heat for 30 seconds. Grind seeds in a mortar or in a spice grinder. Combine with olive oil, lemon juice, paprika, garlic, turmeric, cinnamon, cayenne, salt and pepper. Place chicken in a shallow baking dish and cover with marinade. Turn to coat. Cover and place in refrigerator for at least one hour. Preheat grill. Grill chicken pieces over a medium fire for about 20 minutes or until done. Baste with remaining marinade half way through cooking. Remove from grill when done and sprinkle with chopped cilantro and serve.
