Moroccan chicken

It’s definitely starting to feel like summer around here, and all I want to eat is grilled meats and salads.   How about you?  It’s nice when you make a meal and don’t have to turn on the stove or the oven.  Just flavour your meat with a rub or marinade, make a nice salad (I’ll be discussing chickpea salad soon), and you’re ready to turn on the grill and pour yourself a glass of wine.

Chicken is a wonderfully versatile meat that can be used with just about any spice rub or marinade.  This one, a slightly tweaked version of Bon Appétit’s Moroccan chicken brochettes, is simple and can easily be put together in about 20 minutes.  Any leftovers can be wrapped up in flatbreads for a picnic lunch or to bring to the office. And the aforementioned chickpea salad packs up nicely as well.

Serves 4

Chicken

  • 2 lbs boneless, skinless chicken thighs
  • 7 to 10 garlic cloves, minced
  • 2 tbsp paprika
  • 2 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 cup minced parsley

Mix garlic, paprika, cumin, salt and parsley and toss with the chicken.  Cover and chill until you are ready to grill.   

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Yogurt sauce

  • 2/3 cup plain yogurt
  • 2 garlic cloves, minced
  • 1/4 tsp salt
  • Zest and juice from half a lemon
  • 1 tbsp olive oil
  • 2-3 tbsp cilantro or mint or a mix of the two (optional)

Mix all the ingredients together and chill until ready to serve.

Grill the chicken over medium-high for 12 to 15 minutes and serve with yogurt sauce.

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