Another weekend is here. It's Saturday and I've had my favorite breakfast: a Dunkin' Donuts hazelnut coffee and what seems to be one of my very last yogurt, granola and berries of the season. The berries of October are not tasting the same as the tart, juicy summer berries..go figure, the fruit vendor at the corner lied to me! After my breakfast, I headed to the gym and now I gotta make this post quick, I need to watch the Barefoot Contessa.Thursday night, I made a very easy Moroccan chicken recipe that Geneve e-mailed me a few years back, well before we decided that our blogs would be our creative outlets. Until I get a kitchen fan or a backyard with a bbq, I have to stop making this recipe, so suburbanites, please enjoy it for me! The Le Creuset grill pan is really making my apartment smell like a bbq pit for 48 hours after.
The result is a succulent and spicy chicken that would be great with fattoush, hummus, babaghanoush and tabbouleh.
Play your Middle Eastern music, make some mint tea and enjoy this great Middle Eastern meal!
Geneve's Moroccan Chicken Skewers for 2
Marinade 2 chicken breasts for 30 minutes in this mixture and then grill:
1/4 cup olive oil
1/8 cup red wine vinegar
1.5 Tbsp cumin
3/4 Tbsp ground coriander
1 tsp ground cinnamon
1 tsp salt
1 tsp sugar
1/8 tsp cayenne pepper
1/8 cup fresh parsley (I skip this if I don't have it)
It's quick, healthy and tasty, perfect for a week night.
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