Moroccan-Inspired Barbecue Sauce

Name: Moroccan-Inspired Barbecue Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 1/4 cup
Ingredients: 3/4 cup honey; 1/2 cup fresh cilantro (NOT dried); 1/3 cup fresh lemon juice; 1/4 cup rice vinegar; 1/4 cup ketchup; 1/4 cup soy sauce; 1 -2 garlic clove, finely minced; 1 whole star anise; 1 cinnamon stick (3 inches long, broken up into thirds); 3/4 teaspoon black peppercorns; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cardamom; 1/4 teaspoon whole cloves; 1/4 teaspoon red pepper flakes; 1/4 teaspoon salt

Submitted by COOKGIRl

"Try this marinade on lamb, chicken, tofu, turkey, etc. From Sunset magazine."

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photo by justcallmetoni

Ready In:: 25mins
Ingredients:: 15
Yields:: 1 1/4 cup

ingredients

³⁄₄ cup honey
¹⁄₂ cup fresh cilantro (NOT dried)
¹⁄₃ cup fresh lemon juice
¹⁄₄ cup rice vinegar
¹⁄₄ cup ketchup
¹⁄₄ cup soy sauce
1 -2 garlic clove, finely minced
1 whole star anise
1 cinnamon stick (3 inches long, broken up into thirds)
³⁄₄ teaspoon black peppercorns
¹⁄₄ teaspoon ground ginger
¹⁄₄ teaspoon ground cardamom
¹⁄₄ teaspoon whole cloves
¹⁄₄ teaspoon red pepper flakes
¹⁄₄ teaspoon salt

directions

Combine all the ingredients in a medium sized saucepan.
Bring to a simmer over medium-high heat (do not allow to boil), cook and stir constantly until the sauce is reduced to about 1 1/4 cups. This should take approximately 15 mintues.
Pour mixture through a fine sieve to strain.
Best made several hours in advance of using.
Freezes well.

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Reviews

This is good for adding flavor to western cooking, however, authentic happens also to be very palatable. I used this for BBQ chicken, marinated and glazed with a bit in the oven, and and it was slightly overpowering. I think I'd cut back next time on the world tour of spices and limit to 3 for my tastes.

Hajar Elizabeth
Short on time, I needed something to give some flavor to some chicken breasts. Boy was this flavorful and delicious. What a surprise that you could develop a complex range of tastes in such a short amount of time. I did cut about 2 tablespoons of the honey because I don't like my sauces to be overly sweet. To balance the loss of sweetness, I also reduced the amount of lemon juice by one tablespoon. I both brushed the chicken with the sauce as well as serving it as a dipping sauce with the cooked strips. Started with a modest dipping technique and by the end we were all doing a full dunk. The sauce is more like a glaze than what would usually be called a BBQ sauce - but glaze or sauce - it was still great.

justcallmetoni