| Date: |
9/14/2008 |
Submitted By: |
phood-whine.com |
Submitter Rating: |
9.3 |
Avg Rating: |
9.3 |
| Servings: |
2 |
Make Again: |
100% |
| Prep Time: |
15 minutes |
| Total Time: |
30 minutes plus marinating time |
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| Grilled Chicken with Moroccan Relish |
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| Dish Type: |
Main Dish |
Main Ingredient: |
Chicken/Poultry |
| Preparation Type: |
Grill |
Flavor 2: |
Chicken |
| Cuisine: |
Morrocan |
Flavor 3: |
Olives |
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| Ingredients |
1 boneless, skinless chicken breast cut into quarters
3 T. honey
3 T. grape seed or other neutral flavored oil
3 T. fresh lemon juice
1 t. fresh ginger, minced or grated
1 clove garlic, minced
1 t. cumin
1/2 t. coriander
1/2 t. cinnamon
1/2 t. paprika (smoked if you have)
1/8 t. cayenne pepper
1 t. sea salt
Freshly ground pepper to taste
1/2 c. dried apricots, cut half
1/2 small yellow onion, cut in half and thinly sliced (about 1/2 -2/3 c.)
1/2 c. green olives (Cerignola is a good choice, pitted) |
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| Directions |
In a small covered bowl large enough to hold the chicken, combine the honey, oil, lemon juice, ginger, garlic, cumin, coriander, cinnamon, paprika, cayenne, salt and pepper. Whisk together. Add chicken and turn to coat. Cover and refrigerate 2-3 hours, turning several times.
In a small bowl, pour enough boiling water over the apricot halves to cover them. Let them steep for 10 minutes to plump. Drain.
When ready to serve heat the grill to high.
Remove the chicken from the marinade. Save the marinade. Grill chicken, covered for 8-10 minutes, turning once.
While chicken is grilling, in large skillet, heat 1 T. grape seed or other neutral oil on medium high. Add onions and cook 4-5 minutes until softened. Add apricots, olives and reserved marinade. Bring to a boil and simmer until the marinade is reduced by at least half, thickens and glazes the olives and apricots. This will happen quickly, so watch the mixture carefully so it doesn't go dry. Remove from heat.
Transfer chicken to plates and top with relish. Serve immediately. |
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