1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (173g) Recipe makes 6 servings
Calories 416
Calories from Fat 282		(67%)
Amount Per Serving		%DV
	Total Fat 31.3g	48%
	Saturated Fat 7.9g	39%
	Monounsaturated Fat 12.0g
	Polyunsaturated Fat 9.0g
	Trans Fat 0.0g
Cholesterol 120mg		40%
Sodium 695mg		28%
Potassium 360mg		10%
Total Carbohydrate 1.9g		0%
	Dietary Fiber 0.6g	2%
	Sugars 0.2g
Protein 30.4g		60%
detailed view... how is this calculated?

people who like this recipe also like:

Old Widow Walker's Ziploc Omelettes

By: Pot Scrubber

Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast

By: KITTENCAL

Pastitsio

By: evelyn/athens

Juicy Cornish Game Hens

By: Chuck in Killbuck

Amazing Chicken Marinade

By: GinnyP

Grilled Moroccan Chicken

Recipe #120343 | 1¼ hours | 20 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: Pam-I-Am
May 2, 2005

My 9 year old daughter requests Moroccan Chicken whenever I mention 'chicken' is for dinner. This recipe came from a Rotisserie Cookbook I have. The marinade/paste for the chicken can be put on as early as that morning, or as late as an hour before grilling and it will still have a wonderful flavor. You can also leave the chicken whole and put it on a rotisserie if you have one. Enjoy!

SERVES 6 -8 (change servings and units)

Ingredients

Moroccan Spice Paste

4 garlic cloves, peeled and pressed
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons turmeric
3 tablespoons vegetable oil
1 (3.5-4 lb) chicken (cut up or whole)

Directions

1
Prepare the chicken by washing it and patting it dry (whole or cut up).
2
Mix spice paste ingredients together in a small glass bowl.
3
For a whole chicken, rub the paste on the outside and inside and chill in the fridge for a minimum of one hour. For pieces, place them in a large bowl and pour paste over them, mixing until all pieces are coated. Chill for one hour.
4
Grill until done. For whole chicken, until the thermometer registers 175°F in the thickest part of the thigh.

Questions about this recipe?

Featured Reviews for This Recipe

From: Shu Shu

On Jun 10, 2009

really good, used it on boneless skinless breasts and grilled outdoors. I only used 1 tsp of salt, and thought it was plenty. I also added about a quarter cup of red wine vinegar to the marinade.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Dou Sa Bao

On Aug 19, 2008

Very good. We halved the recipe for the spice paste and used about 5 chicken thighs. We chilled the chicken overnight. I cut the thighs into small pieces and put them on skewers along with pieces of onion. The family thought it was very tasty and very good!Thank you!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Barb R

On Jul 19, 2005

This chicken turned out soooooo flavorful and spicy. We rotissed it and just about fought over the skin. Such an excellent blend of spices to give the chicken flavor and a little bit of heat. Try it with Spiced Tomato Dipping Sauce #94395 and Moroccan Vegetable Salad #129323. All the flavors just meshed together so well. Thanks Pam!

4 people found this review helpful

Was this review helpful to you? YES | NO

From: Keolani

On Jul 29, 2008

We enjoyed this. It was our first Moroccan "theme night" so that was fun. I took Brit in Texas suggestion and cut back on the salt to about 1 tsp. and I'm glad I did. Nobody raved but we all enjoyed it.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 26 reviews