MOROCCAN GRILLED CHICKEN
CUMIN, CORIANDER, and a touch of cinnamon give this dish its Moroccan spirit.
- 3 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1 tablespoon ground cinnamon
- 1 scant tablespoon salt
- 1 to 2 teaspoons sugar
- 1⁄2 to 1 scant teaspoon cayenne pepper
- Freshly ground black pepper to taste
- 11⁄4 cups extra virgin olive oil
- 1⁄3 cup red wine vinegar
- 4 chicken breast halves, with bones and skin
- 3 pounds chicken legs and thighs, separated, skin on
Instructions:
- Grind the cumin and coriander seeds in a mortar with a pestle or in a spice grinder. Mix in a small bowl with the cinnamon, salt, sugar, cayenne, and pepper. In a large stainless steel or glass bowl, whisk together the olive oil, vinegar, and spice mix until smooth and emulsifi ed.
- Cut the chicken breasts in half horizontally. Toss the breasts, legs, and thighs in the marinade, turning to coat well on all sides. Cover with plastic wrap and leave to marinate in the refrigerate for 2 to 8 hours. Turn occasionally in the marinade.
- Heat the grill to medium.
- Remove the chicken pieces from the marinade with a slotted spoon and place on the grill. Grill until done, 10 to 12 minutes per side for the breasts and 12 to 14 minutes per side for the legs and thighs. Turn once as you grill and brush occasionally with the marinade. Place the grilled chicken on a platter and serve.