Description
Thick, spicy marinade for cooking chicken Moroccan. I recommend ;)
Ingredients
-
Tomato
2 piece
-
Turmeric
0.5 tsp
-
Cumin
0.5 tsp
-
Coriander
0.5 tsp
-
Paprika sweet
1 Tbsp
-
Pepper Cayenne
-
Black pepper
-
Lemon peel
-
Lemon juice
50 ml
-
Salt
Cooking
Fry cumin seeds and coriander over medium heat until they begin to smoke and slightly browned (about 3-5 minutes). Cool, then grind in a mortar. Mix turmeric, paprika, pepper, and lemon zest.
Tomato squeeze the juice with juicer (approximately 250 ml)
Squeeze the juice from the lemon, pre-clearing of the peel and cut into convenient pieces.
Spices pour the tomato and lemon juices.
Mix well, pour into a container with a tight fitting lid and put into the fridge for a day.
To marinate the chicken Breasts need to sustain them in the marinade for 36-48 hours. I thought it was too long, and I survived 24 hours. I liked the result. The chicken turned out incredibly tender, juicy and flavorful! The first time I made completely without salt, the second time added ;)
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.