This recipe, ohhh this recipe. When I think of “family recipes” this is in the top three. The recipe came into our family when my sister Betsy, a dietician, brought it home from her student internship running a restaurant on campus. It’s a wonderful burst of flavors and it became a family favorite almost immediately.
I doubt anyone else in my family remembers this, but somewhere along the line I told someone I didn’t like Moroccan Chicken (probably because I wanted chicken nuggets or something), so for a while I kept up the image. I would complain when my mom would make it for dinner, and reluctantly eat it. This was all RIDICULOUS because it is DELICIOUS. (I also pulled the same stunt with Cafe Rio for a while, hilarious).
I love this chicken served with white rice or couscous (definitely spelled that wrong the first time).
6 boneless, skinless chicken breasts
2-3 garlic cloves
12 Tbsp plain yogurt
2 Tbsp lemon juice
2/3 tsp cumin
3/4 tsp salt
1 3/8 tsp ground coriander
1/2 tsp paprika
1/4 tsp cayenne pepper
2 Tbsp olive oil
- Combine crushed garlic, yogurt, lemon juice, all spices, and olive oil.
- Cut chicken into chicken tender size portions and position on cookie sheet. Cover chicken thickly with mixture.
- Marinate chicken in refrigerator for 90 mins to 2 hours
- Bake at 350 for 25 minutes.