Just saying the word makes me think of all things exotic.
Spices and unusual flavour combinations.
Brightly coloured, intricately woven carpets.
The sensuous mud and clay architecture.
Mt. Atlas and the Sahara.
Romance……Humphrey Bogart and Ingrid Bergman….SIIIIGHH!…..in CASABLANCA.
Winding labyrinths of the souks and the whiff of mint tea.
But this post is not about Morrocco….but rather about a recipe which I find just as exotic.
I love the combination of Parsley and Corriander…..unusual for us in India who regularly use coriander and mint together.
When I think back to when I first heard about Parsley, I remember the characters out of the Asterix and Obelix comics who used bunches of it in theirs ears to block off Cacaphonix’s cacophony.
I have been making this recipe for ages….not too sure where I got it from, but we all love it.
MOROCCAN STYLE CHICKEN
500 gms boneless chicken. (this recipe was originally with jointed chicken or around 1kg 300 gms)
2 small shallots (use sambar onions)
1 bunch of parsley
1 bunch coriander(equal to the parsley)
2-3 cloves garlic
1 1/2 tsp paprika
1/2 tsp cayenne pepper ( I use chili powder)
1 1/2 tsp ground cummin
3 tbs butter( I use olive oil instead)
1/2 -1 lime
Wash and cut the chicken into pieces.
Process the shallots, garlic, herbs, salt and spices in a food processor or mixer till finely chopped.
Add butter or olive oil and process to make a smooth paste.
Rub the chicken pieces with this paste and allow to marinade for @ 2 hours.
Squeeze lemon over and bake or broil till done.
Serve with Pita bread, humus and crudites