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Thursday, 6 September 2012

Moroccan Coconut Chicken


A versatile marinade for Moroccan Chicken.

YOU NEED:
4 chicken thighs
1 tablespoon olive oil to brown chicken
3-4 cloves garlic, crushed
1/2 cup chicken broth
2 teaspoons curry paste
¼ teaspoons ginger powder
2 teaspoons cumin
a bit of cinnamon
1 tablespoon brown sugar
2 teaspoons paprika
3 teaspoons chili powder
½ t. salt
½ t pepper

1. Marinate chicken for an hour or more.
2. Sear beforehand, then bake for 30-45 mins with marinade, covered. 
3. serve!

As brochettes

Barbequed
And in pita sandwiches!

PAIR WITH: not really sure. sorry.... maybe a dry red wine, or heavy white. 







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