Grilled Moroccan Chicken Recipe

Yogurt Honey and Spices

• Two small Chickens - about 2 lbs. each cut into quarters
• A small tub of Greek yogurt
• 2 Large cloves of garlic - chopped
• 2 Teaspoons of whole cumin seeds
• 1 Teaspoon of black peppercorns
• 1/2 teaspoon of ground cinnamon
• 1 Tablespoon of tomato paste
• 2 Tablespoons of honey
• 2 Large lemons
• 1 Small bunch of coriander
• Salt

Method

1. OK - First make your marinade - empty the yogurt into a bowl.
2. Dry roast the cumin and black peppercorns in a small pan.
3. Grind them in a pestle and mortar and add them to the yogurt with the cinnamon.
4. Chop the coriander and add half to the marinade.
5. Add the chopped garlic.
6. Add the tomato paste and the honey - mix well.
7. Now - take your chicken quarters and score the flesh deeply with a sharp kitchen knife.
8. Turn the chicken over in the marinade until it's well covered.
9. Leave to marinate for 2-3 Hours but overnight in the refridgerator would be better.
10. Next - take the chicken from the marinade - scraping any excess back into the bowl.
11. Use the bbq or griddle pan on medium to high heat.
12. Grill the Chicken for 10-15 Minutes on each side until cooked through.
13. Heat the remaining marinade in a pan adding the juice of the lemons and the rest of the coriander.
14. Arrange the chicken on some shredded iceberg lettuce - spoon on the sauce.