Moroccan Barbecued Chicken 2 Recipe

Origin: Morocco Period: traditional

Ingredients:

4 chicken pieces
finely-grated zest of 2 lemons
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp dried chillies, crushed
1 tsp coarse sea salt
2 tbsp mixed peppercorns
75g coriander leaves, finely chopped
3 tbsp olive oil

Moroccan Barbecued Chicken 2 Preparation:

Method:

Combine the coriander seeds, cumin seeds, chillies, sea salt and peppercorns in a mortar and pound to a coarse powder then add the coriander leaves and pound to mix. Stir in the olive oil until you have a thick paste.

Sear this paste all over the chicken then set aside to marinate for at least 30 minutes (use the time to heat your barbecue). When ready add the chicken to the barbecue and cook over moderate heat for about 7 minutes per side, or until thoroughly cooked.

Serve hot with rice and flatbread.

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