So, right after I got married and moved to Delhi, I started working in a company based out of Dubai. And I had to travel there on occasion. It was during one such trip that my dear friend Amby took us out for a dinner to a fine restaurant specialising in Moroccan cuisine. It's really bad that I don't remember the name of the restaurant anymore but I do remember that the restaurant was right next to Burj Khalifa. Anywhoo, this was almost 9 years ago, and I can be forgiven for not remembering the name. After all had I known I will start a food blog I would have made better note.
We had some wonderful Moroccan food that day including Tajine Fish (which surprisingly was so similar to the authentic Assamese fish curry that we call Masor Tenga made with tomatoes). And we also had a lot of chicken and lamb, but there was a grilled chicken starter that had my heart. So, this is my version, I have tried to keep it as authentic as one would get in Morocco from my experience of tasting it at a restaurant in Dubai. Yeah, before the pandemic the size of the world was actually shrinking, and now it's just shrunk to being inside your own home. Bingo!
Ingredients:
3 pieces boneless chicken breast (approx 500 gms)
1/4 cup olive oil
6-7 garlic pods, crushed
1/2 inch ginger, ground
1 tsp cumin powder
1/4 tsp turmeric
1/2 tsp coriander powder
1/4 tsp cinnamon powder
1/4 tsp allspice powder
1/4 tsp cumin
1/2 tsp cayenne/kashmiri mirch powder
1 tbsp sugar
Salt, to taste
Method:
Trim, clean and flatten the chicken pieces to similar thickness using a meat mallet or rolling pin.
Mix all the spices.
Rub on both sides and marinate for 4 hours to overnight.
In the oven: Now preheat an oven and cook at 180 degrees for 15 minutes.
In a grill pan: Heat the pan and fry each sides for 3-4 minutes on low flame.
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