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 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 2 hours 45 minutes
  • Portion size 4

Ingredients

  • 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
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

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
All rights reserved. Transcontinental Media G.P. © 2014