Ingredients
-
-
1/4
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6
-
1 1/2
-
1
-
3
-
2
-
12
-
-
-
-
-
-
-
Directions
Grilled Moroccan Chicken Thighs, Serve with a side dish of couscous with almonds and raisins The marinade can be used for half chickens, butterflied chicken, and Cornish hens For these brochettes, plan on 3 boneless thighs per person, though I usually eat only two From Joyce Goldstein’s The Mediterranean Kitchen , 1989 , Serve with a side dish of couscous with almonds and raisins The marinade can be used for half chickens, butterflied chicken, and Cornish hens For these brochettes, plan on 3 boneless thighs per person, though I usually eat only two From Joyce Goldstein’s The Mediterranean Kitchen , 1989
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Steps
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1
Done
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Marinade:warm the Honey Gently in a Small Saucepan Over Medium Heat Until It Is Quite Fluid. Toast the Sesame Seeds in a Dry Skillet Over Medium Heat Until Hey Begin to Pop. Save About 2 Tablespoons of the Seeds For Garnish and Grind the Rest in a Spice Mill or Mortar and Pestle. Stir the Ground Seeds, the Cinnamon, Cumin, Oil, and Lemon Juice Into the Warm Honey. |
|
2
Done
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Place the Chicken in a Shallow Nonreactive Container, Pour the Marinade Over It and Turn to Coat. Cover and Refrigerate Overnight. |
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3
Done
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to Cook, Bring the Chicken to Room Temperature. Heat the Grill or Broiler. Remove the Chicken from the Marinade, Reserving the Marinade. Thread the Boneless Thighs Onto Skewers, 3 Per Skewer, and Sprinkle Lightly With Salt and Pepper. |
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4
Done
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Grill or Broil, Basting Often With the Marinade, Until Cooked Through, About 4 Minutes Each Side. Sprinkle With the Reserved Sesame Seeds Before Serving. |
