Moroccan Citrus Marinade Recipes

MOROCCAN-CITRUS MARINADE

Steps:

• Combine oil, orange zest, lemon zest, orange juice, lemon juice, garlic, cumin, coriander, salt, cinnamon and cardamom in a large bowl.
• Add chicken to the marinade, tossing to coat well. If using skin-on chicken parts or a whole chicken, rub the marinade under the skin as well.
• Cover and refrigerate for at least 4 hours and up to 8 hours. Remove the chicken from the marinade, shaking off any excess marinade and let stand at room temperature for about 30 minutes before grilling.

QUICK & EASY MOROCCAN CHERMOULA MARINADE

Steps:

• 1. Toast the cumin and coriander seeds in a dry skillet until they become fragrant.
• 2. Grind, in a spice griner, and then add to a blender or food processor, along with the remaining ingredients.
• 3. Allow flavors to meld. May be refrigerated for later use.

MOROCCAN CHICKEN MARINADE

Steps:

• Mix cumin, cinnamon, paprika, coriander, cloves, ginger, salt, garlis, lemon juice, olive oil well.
• Slice the chicken into whatever size piece you prefer, remembering that the larger the piece, the longer the cooking time.
• Marinate the chicken in the spice mix for at least 5 mins - works best if left overnight for flavours to develop.
• Then fry chicken or BBQ it, whatever!
• Prepare instant cous cous as per directions on packet, then once cooked, use a fork to fluff the couscous with the butter.
• Add the sultanas, lemon rind and almonds to the couscous mix.
• Serve the chicken on the cous cous.
• The chicken pieces also make a great addition to a green salad.
• Add some chick peas to really impress.

MOROCCAN MARINADE

Steps:

• Mix all the ingredients in a glass bowl. Add 4 servings of the meat of your choice (1 lb boneless or 2 lb bone-in). Mix to combine, cover and refrigerate for 4 hours (only 30 minutes for seafood or prawns).