Wednesday, May 27, 2015

GRILLED MOROCCAN SPICED CHICKEN BREAST ENJOY DAN:

GRILLED MOROCCAN SPICED CHICKEN BREASTS by CHEF DAN:
Serves 4

INGREDIENTS:
4 skinless, boneless chicken breast halves
3 tablespoons olive oil
1 tablespoon EACH ground coriander. Ground cumin, chili powder, brown sugar, and turmeric
1 teaspoon EACH Tandoori and Berbere
1/2-teaspoon EACH sea salt ground cinnamon, ground caraway, and black pepper.

DIRECTIONS:
1.   Place chicken in a zip lock bag and with iron skillet pound until the breast is 1/3-inch thick.
2.   In a bowl combine the coriander and next 10 ingredients.
3.   Add oil and stir to combine.
4.   On a baking sheet, rub the mixture all over the chicken breasts.
5.   Place in the refrigerate up to 4 hours or overnight.
6.   Return to room temperature.
7.   Lightly oil the grates.
8.   Grill the chicken over medium-heat 375-425 degrees for about 4 minutes each side.
9.   Reduce heat to 250 275 and grill for 20-25 minutes or until internal temperature is 135 degrees.
10.                Transfer to a cutting board and let sit 10 minutes.
11.                Serve with warm naan and yogurt.

ENJOY DAN:                                            BON-APPETITE!!



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