Tuesday, May 29, 2007

North African Grilled Chicken

I used a spice paste from the same article in Gourmet that I used yesterday. I made the paste and we grilled the chicken right away. It was great and took about 20 minutes total. We ate it with grilled asparagus and millet (made in the rice cooker - so easy!)

North African Spice Paste (adapted from Doc Willoughby in the June 2007 Issue of Gourmet)

Grind together in a spice blender or with a mortar and pestle:
  • 1 tablespoon cumin seed
  • 1 tablespoon coriander seed
  • 1 tablespoon black peppercorns
  • 2-3 small dried chilies
  • 3 cloves garlic
  • 1 teaspoon salt
Stir in 3 tablespoons olive oil. Rub on chicken breasts and grill.

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