Moroccan Chicken

This healthy dish has it’s origins in North Africa. Whether you grill it as shish kebabs or bake it in a tangine, this chicken is best marinated overnight. I’ve served this with couscous and salad or shredded a bed of lettuce, tomatoes, cucumber, feta and grilled scallions on naan or pita bread. (In a pinch, I have skipped the food processor step and it still works out wonderfully.)

adapted from

  • 1/3 C olive oil
  • 1/4 C scallions, chopped
  • 1/4 C fresh parsley, chopped
  • 1/4 C fresh cilantro, chopped
  • 1 T garlic, minced
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 2 tsp ground coriander
  • 1 tsp salt
  • 1 tsp tumeric
  • 1 tsp of harissa or cayenne pepper as a substitute (more or less, depending on taste)
  • 1 T lemon zest
  • 1 T fresh lemon juice
  • 4 boneless, skinless chicken thighs (cubed if you want to make kebabs)
  • 1 small container of 0% Greek yogurt (optional)

Combine all the marinade ingredients. Process until smooth in a food processor. Pour marinade over chicken thighs in a dish or Ziploc bag and marinate for at least an hour, overnight if possible. If baking in the oven, preheat to 375 degrees F and baking for 45 minutes. If using the grill, preheat to medium hot. Grill for 5-7 minutes on each side or until done. Serve with Greek yogurt and sides if desired.

served with Greek yogurt, grape tomatoes, and chipotle sweet potatoes

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