A Moroccan Chicken Recipe for your Stay in the Okanagan

A Moroccan Chicken Recipe for your Stay in the Okanagan
Aug22

A Moroccan Chicken Recipe for your Stay in the Okanagan

BBQ, Blog 0 comments

La Casa, in the Okanagan, is a perfect place for you to gather your family and have a barbecue. Here is a recipe for you to enjoy your stay in the Okanagan, Moroccan chicken is a very delicious and fragrant dish you have to try.

Marinate the chicken overnight if you can, the longer you marinate the tastier it gets. The chicken is deliciously flavored with spices and tender vegetables.

Thanks to the Canadian Living Magazine you will see the ingredients and the recipe below.

Ingredients:

  • 1/3 cup Greek yogurt
  • 1 tbsp tahini
  • 1 tbsp  lemon juice
  • 2 cloves garlic, minced
  • 2 tsp minced fresh ginger
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp cinnamon
  • 1 pinch salt
  • 1 pinch pepper
  • 1 lb boneless skinless chicken breast

Grilled Vegetables:

  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 1clove garlic minced
  • 1 tsp minced fresh ginger
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 pinch cinnamon
  • 1 small red onion cut in 1/2-inch thick rounds
  • 1 zucchini cut lengthwise in 1/2-inch thick slices
  • 2 portobello mushrooms, stems and gills removed
  • 1 sweet red pepper, seeded and quartered
  • 2 tbsp chopped fresh cilantro

Preparation:

In bowl, combine yogurt, tahini, lemon juice, garlic, ginger, coriander, cumin, cinnamon, salt and pepper. Add chicken to bowl: Cover and refrigerate for 2 hours.

Grilled Vegetables:

In bowl, combine lemon juice, oil, garlic, ginger, salt, pepper and cinnamon. Place onion, zucchini, mushrooms and red pepper on greased grill over medium-high heat; close lid and grill, basting frequently with lemon mixture, until tender, about 7 minutes. Cut mushrooms in half. Place on platter along with remaining grilled vegetables; sprinkle with cilantro.

Put chicken on greased grill over medium-high heat; close lid and grill, turning occasionally, until no longer pink inside, about 8 minutes. Let stand for 3 minutes before slicing. Serve with grilled vegetables.

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