Moroccan Spin
Sunday, February 14, 2010 Moroccan cuisine has surely made its mark in the world of food. It’s considered one of the most diversified cuisines of the world; a result of the centuries-long melting pot of cultures from African, Berber, Corsican, Portuguese, Moorish, Middle Eastern, Mediterranean, and Spanish cuisines.
Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron, mint, olives, and citrus are home grown. Chicken is the most widely eaten meat. Couscous, is the most famous Moroccan dish; as is tanjine and harina. Wash it down with some green tea, mint and lump of sugar.
"Here's looking at you, Kid."
Lemon & Mint Chicken {recipe, George Hirsch
Makes six servings
2 pounds of boneless chicken, cut into 3-4 inch pieces
fresh ground black pepper
The Marinade:
Juice of 2 lemons
1/2 cup olive oil
Puree from 6 cloves Caramelized Garlic
1 Tablespoon turmeric
1 teaspoon cinnamon
2 Tablespoons fresh mint, chopped
1 Tablespoon fresh parsley, chopped
1 teaspoon hot sauce
fresh ground black pepper
pinch sea salt
In a shallow bowl combine the lemon juice, olive oil, garlic, turmeric, cinnamon, mint, parsley, hot sauce, salt and mix well. Add the chicken, sprinkle liberally with black pepper. Marinate at least 2 hours in the refrigerator, turning occasionally.
Two hours later, remove chicken and drain marinade into a small sauce pot, and boil marinade until the liquid reduces by half.
Thread chicken on metal skewers or pre-soaked bamboo skewers.
Pre heat grill to high heat.
Brush chicken with reduced marinade sauce when you first place them on grill. Sear chicken k-bobs on hot grill for 3 to 4 minutes on each side.
Move k-bobs to medium heat or to cooler edge of the grill and cook until done, about 12 to 15 minutes, or until completely cooked.
Place on a platter with couscous and serve.
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