Ever since getting into food blogging (has it really been so long?) I have discovered a wonderful alternative to my cooking books: food blogs! There is of course my rss feed as well, which is a constant source of inspiration. If I happen to browse it just before lunch, you do not want to be my stomach. Oh the noise! And of course there are my cooking magazines.
Then, a little while ago Food Blog Search came along. Wham! Suddenly, I had access to recipes from all over the food blogosphere. I can assure you, ever since Food Blog Search is up there on my favorites tool bar. All I have to do is click – type ingredients – chose – cook. It has almost become a challenge to find the most extravagant recipes in the food blogosphere with the most limited amount of ingredients. It’s like food poker!
Why am I telling you all this? Well, because this is how I came across Elise’s (from Simply Recipes) recipe of Moroccan Spiced Grilled Chicken. I loved it from the first moment I read it. However, as always between that moment and when I actually got around to cooking it … some time passed. Then recently I had a sudden craving for chicken. I also knew I didn’t want ‘boring’ chicken. Which made me think … spice … ingredients on hand … food blogs … aha! Moroccan spiced grilled chicken. A little different from your usual grilled chicken breasts and so easy to make.
The recipe is word for word from Simply Recipes by Elise. Now for us ‘metrics’, in simple terms: I used one pot of yogurt for two chicken breasts, and then adjusted the rest to suit my taste buds. And really, visual pleasure. Oh and cilantro? Coriander.
Moroccan Spiced Grilled Chicken (serves 4)
- 1/2 cup plain yogurt
- 1/2 cup chopped fresh cilantro (or 1 1/2 teaspoons ground coriander)
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds skinless, boneless chicken breasts
1 Mix the marinade ingredients (yogurt, cilantro, olive oil, garlic, paprika, cumin, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 6 to 10 hours.
2 Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. If you do not have a grill you can use a cast-iron grill pan on your stove. Grill the chicken breasts a few minutes on each side, until cooked through. Take care not to overcook, as chicken breasts can easily dry out.
Give it a try. It will be a welcome change to ‘boring’ chicken breasts.
Just curious: do you use Food Blog Search? Any other recipes you recommend using chicken breasts?