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.

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

Mix the marinade ingredients . Make deep cuts on the chicken breasts. Marinade and let it rest covered in the refrigerator atleast for four hours. I let them stay for over 12 hours. In a pan,
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!