Tested till perfect Moroccan Chicken With Grilled Vegetables
Moroccan Chicken with Grilled Vegetables
Jeff Coulson/TC Media

Moroccan Chicken With Grilled Vegetables

Chicken breasts marinated with ginger, garlic and aromatic spices make for a flavourful dinner. This dish tastes better the longer it marinates, so leave it overnight if you can. Serve with our Marinated Chickpea Salad. Stuff any leftovers in a pita pocket for a quick lunch.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2013

Recipe5 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 2 hours 45 minutes
  • Portion size 4


  • 1/3 cup 1/3cupGreek yogurt
  • 1 tbsp 1tbsptahinitahini
  • 1 tbsp 1tbsplemon juice
  • 2 2cloves garlic, minced
  • 2 tsp 2tspminced fresh ginger
  • 1 tsp 1tspground coriander
  • 1/2 tsp 1/2tspground cumin
  • 1/4 tsp 1/4tspcinnamon
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts

Grilled Vegetables:

  • 2 tbsp 2tbsplemon juice
  • 2 tbsp 2tbspolive oil
  • 1 1clove garliccloves of garlic, minced
  • 1 tsp 1tspminced fresh ginger
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchcinnamon
  • 1 1small red onionred onions, cut in 1/2-inch thick rounds
  • 1 1zucchinizucchinis, cut lengthwise in 1/2-inch thick slices
  • 2 2portobello mushrooms, stems and gills removed
  • 1 1sweet red peppersweet red peppers, seeded and quartered
  • 2 tbsp 2tbspchopped fresh cilantro
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In bowl, combine yogurt, tahini, lemon juice, garlic, ginger, coriander, cumin, cinnamon, salt and pepper.

Add chicken to bowl; toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Grilled Vegetables: In bowl, combine lemon juice, oil, garlic, ginger, salt, pepper  and cinnamon. Place onion, zucchini, mushrooms and red pepper on greased grill over medium-high heat; close lid and grill, basting frequently with lemon mixture, until tender, about 7 minutes. Cut mushrooms in half. Place on platter along with remaining grilled vegetables; sprinkle with cilantro.

Place chicken on greased grill over medium-high heat; close lid and grill, turning occasionally, until no longer pink inside, about 8 minutes. Let stand for 3 minutes before slicing. Serve with grilled vegetables.

Nutritional Information Per serving: about

cal 288 pro 31g total fat 13g sat. fat 3g
carb 14g dietary fibre 4g sugar 5g chol 74mg
sodium 229mg potassium 946mg

% RDI:

calcium 8 iron 13 vit A 14 vit C 92
folate 17
This recipe is featured on Your monthly meal plan: 30 best BBQ recipes
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