Moroccan Grilled Chicken

Hello all! I hope you had a fantastic weekend, and are ready for another long week ahead of us! (:  I was looking through the pictures from my France/Spain/Morocco trip earlier this morning, (because I DIDN’T HAVE AP WORLD HOMEWORK. OH YEAH! ;D), and I saw the beautiful door that I published above. We were walking through the small Moroccan village, and I just had to stop. The colours were so incredibly vibrant, just like everything else, and it was breathtaking. I hope someday you get to see Morocco, and all of it’s glory.

Well, after I took this picture of a beautiful door, we went to this little restaurant with a fire dancer and a band, and it was so awesome, but we had a fantastic meal, and I experienced Moroccan food for the first time. Now I cannot get enough of it. It is spicy, but so savory, and just overall delicious, and I wanted to share this AMAZING recipe with you today! (:

Grilled Moroccan Chicken

With Zucchini Ribbons

Ingredients:

·        1/2 cup + 1 tablespoon of extra virgin olive oil (really high quality makes it so much better)

·        ¼ cup of scallions, but only the white parts

·        ¼ cup chopped parsley

·        ¼ cup chopped fresh cilantro

·        1 tablespoon minced garlic

·        2 teaspoons paprika

·        3 teaspoons ground cumin

·        ¼ teaspoon turmeric

·        ¼ teaspoon cayenne pepper

·        4 boneless, skinless chicken breasts

·        Salt and pepper to taste

·        4 medium sized zucchini

·        1 tablespoon of butter, cut into small pieces

·        2 tablespoons of grated parmesan cheese

·        2 tablespoons basil

·        A few pinches of red pepper flakes

Method:

For the chicken:

·        Combine ½ cup of olive oil, scallions, parsley, cilantro, garlic, paprika, 2 teaspoons ground cumin, turmeric,  cayenne, salt and pepper into a food processor/blender and swirl until it is smooth.

·        Coat the mixture on both sides of the freshly cleaned and washed chicken breasts, and let sit for at least 30 minutes, (upwards of 2+ hours gives the marinade a lot more time to set in and taste so much better)

·        Preheat the grill on medium high heat

·        Cook on both sides until completely white all the way through

For the zucchini:

·        Bring a pot of water to a boil

·        While it is coming to a boil- slice zucchini into ribbon like pieces (longways and thin), add to the water, and cook until tender which should only take 30-60 seconds

·        Drain and transfer to a serving bowl

·        Combine the oil, butter, basil, parmesan cheese, cumin, and red pepper flakes into the bowl with the zucchini, and let the butter melt, stir it all together.

·        Serve and enjoy! J

To add to the Moroccan feel, you can use the

couscous recipe that I posted on here earlier as a full meal! J