Moroccan Chicken - Cooking with Gina - Salt 106.5

Moroccan Chicken – Cooking with Gina

A simple little marinade, serve with a salad, couscous or wrap and a yoghurt dressing and dinner or lunch is served!

By Natalie BennettWednesday 6 Oct 2021The Morning Wake-up with KristianLifestyle

Winner, winner, chicken dinner! This is a super easy & tasty chicken dish that will get your taste buds singing!

A simple little marinade, serve with a salad, couscous or wrap and a yoghurt dressing and dinner or lunch is served!

Moroccan Chicken – Low FODMAP

Ingredients
  • ½ cup garlic-infused olive oil
  • 4 teaspoon ground paprika
  • 2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • ¼ teaspoon cayenne pepper, optional
  • 500gram boneless, skinless chicken thighs (or breasts)
Method
  1. In a small bowl, whisk together all ingredients except chicken.
  2. Transfer mixture to a gallon ziptop bag or glass container with a lid.
  3. Add chicken and mix to coat. Seal and marinate the chicken in the refrigerator for at least an hour but ideally 8 hours.
  4. When ready to eat, preheat grill on high. Remove chicken from marinade, discarding any leftover marinade.
  5. Grill chicken thighs for 6-8 minutes per side or until cooked. I recommend using a meat thermometer inserted into the thickest part to double-check that it is done. Chicken is cooked when the internal temperature reaches 70°C.

Serve warm with your favorite low FODMAP sides.

Storage: Refrigerate in an airtight container for up to three days.


Recipe supplied by Gina from Yandina Butchery. Yandina Butchery can deliver their amazing free range and chemical free meats anywhere on the Sunshine Coast. Shop online or text on 0417 779 374