Moroccan Chicken Marinade

"This recipe is tasty and very simple. I always use it at dinner parties, and it always impresses. You can use beef, lamb or fish instead of chicken. It is a very versatile marinade."
 
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Ready In:
30mins
Ingredients:
16
Serves:
4-6
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ingredients

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directions

  • Mix cumin, cinnamon, paprika, coriander, cloves, ginger, salt, garlis, lemon juice, olive oil well.
  • Slice the chicken into whatever size piece you prefer, remembering that the larger the piece, the longer the cooking time.
  • Marinate the chicken in the spice mix for at least 5 mins – works best if left overnight for flavours to develop.
  • Then fry chicken or BBQ it, whatever!
  • Prepare instant cous cous as per directions on packet, then once cooked, use a fork to fluff the couscous with the butter.
  • Add the sultanas, lemon rind and almonds to the couscous mix.
  • Serve the chicken on the cous cous.
  • The chicken pieces also make a great addition to a green salad.
  • Add some chick peas to really impress.

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Reviews

  1. OK I really liked the flavour of the marinade (and I only had an hour to flavour the chicken), but I felt that the dish as a whole was a little dry and could of used a sauce. Plus the servings were extremely generous.
     
  2. This is gorgeous! Baked in a tagine so that the chicken was really succulent. Refrigerated the left-overs & it tasted even better the day after! Many thanks!
     
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