Thursday, January 16, 2014

Moroccan Chicken with Citrus Carrot and Raisin Slaw

Last night for dinner I made a fabulous grilled Moroccan Chicken with a Carrot & Raisin slaw, dressed with an orange vinaigrette.  We chowed it down, even my 8 year old son.  It was easy to make, full of flavor and GOOD for you!  My friend Bekki told me about this recipe, which comes from Once Upon a Chef.
My camera broke a few months ago so I'm limited with pictures unless I use my phone, which is why I haven't blogged much at all this past year.  This dinner was too good not to share though, so despite the lack of step by step pictures please give it a try and see if you agree.  FYI, this dish is not hot or spicy, so your kiddos will like it too.

Grilled Moroccan Chicken

1 1/2 pounds boneless, skinless chicken breasts
1/4 cup extra virgin olive oil
1 teaspoon salt
1 teaspoon honey
3 garlic cloves, minced
2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper

1. Slice chicken breasts in half, lengthwise, to make thin chicken cutlets.  You can also pound chicken breasts into 1/2 inch thickness.  Place chicken cutlets into a large ziplock bag.
2. Mix the olive oil, garlic and spices together in a small bowl or measuring cup. Pour the marinade over the chicken in the ziplock bag.
3. Place ziplock bag for at least 4 hours, the longer the better.
4. Grill chicken on outside grill, or inside on a grill pan, for 3 to 4 minutes on each side, or until cooked through.  Do not overcook the chicken!
5. Serve with Citrus Carrot & Raisin Slaw and enjoy!

Citrus Carrot & Raisin Slaw
recipe adapted from Once Upon a Chef

1 bag (10 oz) shredded carrots
1/3 cup raisins (or cranberries)
3 scallions, white and green parts, thinly sliced
3 tablespoons chopped fresh Italian parsley
1/3 cup toasted walnuts (optional)
3 tablespoons extra virgin olive oil
zest of one orange
3 tablespoons freshly squeezed orange juice, from one orange
1 tablespoon of white wine vinegar (can use apple cider vinegar instead)
1-2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. In a large bowl, mix shredded carrots, raisins, scallions and parsley (and walnuts, if using).
2. Mix the remaining ingredients together in a small jar and shake until well combined.
3. Pour over the carrot slaw and let the flavors meld together for 15 to 30 minutes before serving for best flavor.

    1 comment:

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