Monday, July 18, 2011
Moroccan Spiced Chicken
This space of mine has been neglected for a really long time. No excuses, just very lame ones. But I did try to do a post for the Secret Recipe Club, an exciting event created by Amanda. In this club, one is offered a blog to choose a recipe from and then post about it without the assigned blogger or anyone else know about it.
This time, I was assigned Dana's Food for Thought . A new blog and a very interesting one at that. I chose to do the Moroccan Spiced Grilled Chicken. The only changes that I made was to pan fry the chicken. I know it isn't healthy but we couldn't resist having fried chicken. The spices used here are similar to the ones used in our Indian cuisine. I always do a taste test when the marinade is done and this was little less on the heat. Dana says this is mildly spicy but to suit our palate I had to increase the spices. In the same pan in the leftover juices of the chicken, I fried some julienned onions. Served with the chicken, they made a complete meal.
My changes are in brackets. So here goes the recipe.
This time, I was assigned Dana's Food for Thought . A new blog and a very interesting one at that. I chose to do the Moroccan Spiced Grilled Chicken. The only changes that I made was to pan fry the chicken. I know it isn't healthy but we couldn't resist having fried chicken. The spices used here are similar to the ones used in our Indian cuisine. I always do a taste test when the marinade is done and this was little less on the heat. Dana says this is mildly spicy but to suit our palate I had to increase the spices. In the same pan in the leftover juices of the chicken, I fried some julienned onions. Served with the chicken, they made a complete meal.
My changes are in brackets. So here goes the recipe.
Moroccan Spiced Grilled (Pan fried) Chicken [Adapted from here]
1/2 cup plain yogurt
1 1/2 teaspoons (2 T) ground coriander
1 T(2T) olive oil
2 cloves garlic, minced
1 1/2 teaspoons (1T) paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon (1t) salt
1/2 teaspoon (1 T) freshly ground black pepper
1 1/2 pounds skinless, boneless chicken breasts
to 3 T oil, Fry the chicken pieces on both the sides until they are browned as required. Once the chicken is fried, there tend to leftover juices of the chicken. So add in some julienned onions or whatever you please.
A great recipe and a wholehearty meal!
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This looks and sounds delicious! I'm glad you have met you via the club - looking forward to looking through your recipes!
ReplyDeleteThis looks so simple yet so flavorful! I'm excited to give it a try!
ReplyDeleteFantastic choice for the SRC. I think I will bookmark this to make soon!
ReplyDeleteHealthy and tasty dish..Looks great!
ReplyDeleteLooks like you picked a great recipe for SRC!! It looks delicious!
ReplyDeleteLooks terrific! Love this chicken - sounds super delicious.
ReplyDeleteOh yum! I'm always on the lookout for new chicken recipes and this one is right up my alley! Thanks!
ReplyDeleteDear, This is an amazing recipe of chicken, look georgeous, poerfect for SRC, huggs gloria
ReplyDeleteSounds delicious!
ReplyDeleteChicken looks delicious
ReplyDeleteI love the spice combination on this, I'll have to give it a try.
ReplyDeleteIf you haven't already, I'd love for you to check out my SRC recipe this month: Holy Guacamole.
Lisa~~
Cook Lisa Cook
Fabulous job on the Secret Recipe club. So much fun finding new blogs and reading through them.
ReplyDeleteThis chicken looks so delicious - I love the flavors here.
ReplyDeleteThe yogurt marinade sounds great here. Keeping this one!
ReplyDeleteLove all the seasonings in this morrocan chicken. So fun to be in the Secret Recipe Club with you.
ReplyDelete