Wednesday, August 18, 2010

Out of Africa... and onto Your Grill

At this point in the month of Ramadhan, I start feeling like I'll lose my mind if I have to eat one more piece of chicken or a plate of rice. I mean, I love chicken and rice, but it's just so ... duh... unless you 'dress' it up.

This dish, which sounds way more complex and exotic than it really is, was the result of 'what to cook' for Buka Puasa.... I have a whole lot of chicken in the freezer, a whole lot of spices, and one of those ideas...."I wonder what would happen if...." :P

It turns out that what happens when you mix the flavour of Morocco with a good, old American grill, is something that will save you from chicken and rice boredom.


4 pcs Chicken Breast
1 cup Plain Yoghurt
Juice of 1 Lemon, plus 1 tspn grated Lemon Zest
2 tspn Ground Cumin
1 tspn Ground Cardamon
2 tspn Ground Corriander
2 tspn Tumeric
1 tspn Ground Ginger (you can also use fresh ginger)
Salt and Pepper to taste

Trim off any gross bits from the chicken, then butterfly it or pound out any thick parts, so it's a uniform thickness (this ensures more even cooking).

Mix together all the remaining ingredients and devide marinade in half.
Place chicken and half of the marinade in Ziplock bag, press out all the air and marinade for at least one hour or as long as overnight (longer is definately better). The chicken is going to turn a little yellow the longer it sits - don't be alarmed - its just the tumeric doing its thing..!
Pre-heat grill, medium-low... do whatever you normally do when you grill chicken.
Grill chicken for 6-8 mins per side, or until its cooked through.
Top with a dollop of the balanced of the spiced yogurt
(not the stuff from the Ziplock bag unless you have a death wish..! :P)

Serve with baked potatoes or beans soup, as a side dish.
Its even better with Lemon Mint Couscous.
(Went to Giant today looking for the Couscous-the salesgirl don't even know what couscous is...!)

Try this savoury, quick, easy, healty and great taste Beans Soup
Assorted Dry Beans (I prefer to use organic Beans)
- you can get all these at Isetan KLCC or Hock Choon
1/2 cup Onion - diced
2 cloves Garlic - diced
4 Carrots - diced
2 Celery ribs - diced
6 cups Water
1 tspn - Rosemary
1 tspn - Thyme
1 tspn Basil
1 can crushed Tomatoes
Cilantro (Corriander leaves)-chopped

In a large stockpot, cover dry beans in water.

(Lima Beans, Yeallow Split Peas, Mung Beans, Pinto Beans, Adzuki Beans, Garden Pea & Red Lentil)

Bring to boil and cook for 2 mins. Cover the pot and let stand for 1 hour - Drain and rinse.

In a small sauce pan, saute mixture: beans, carrot, cellery, rosemary, thyme, basil - bring to boil - add water, cover and let simmer for 1 1/2 hrs, or until tender.
Stir in peas, lentils and tomatoes and cook for another 30 mins. Add cilantro.


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