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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Grilled Moroccan Chicken, remove the skin and any fat and set aside. | 2. In a small bowl combine the red chili powder, 1 teaspoons of salt, 1 teaspoons of paprika, cumin, coriander, onion powder, cinnamon, cayenne pepper, and four minced garlic gloves. Stir to combine and drizzle with 1 tbs. of olive oil to create a paste. | 3. Using your hands, rub the mixture into the chicken completely coating each piece. Place in a re-sealable bag and refrigerate overnight or for at least 6 hours. | 4. Grill the chicken on a clean and oiled grill that is set to medium-high heat. Cook until the inside of the meat registers 160 degrees on a meat thermometer, approximately 6 minutes on each side. | 5. For the Raisin and Almond Pilaf, heat a medium saucepan over medium heat and add the remaining 1/2 tbs. of olive oil. Once hot add the remaining two minced garlic gloves, stirring constantly (30 seconds or so) before adding the raisins and almonds. Stir to combine and then add the rice, 1 teaspoons of salt, the chicken broth, and 1 1/2 cups of water. Stir and bring to a boil before lowering the heat to the lowest setting and covering for 20 minutes. Once done, fluff with a fork and add 2 tbs. each of the fresh parsley and cilantro. | 6. For the Cool Cucumber dressing, add the cucumber, sour cream, garlic powder, black pepper, 1/2 teaspoons salt, remaining 1/2 teaspoons of paprika, and the remaining 2 tbs. each of the fresh parsley and cilantro. Pulse until smooth and refrigerate for 30 minutes before serving. | 7. For the flat bread, in a bowl combine the flour, baking soda, and the remaining 1 teaspoons of salt. Slowly add the hot water gradually, combining the flour mixture and water with your hand. Stop adding water when the mixture become dough-like and you can roll it onto a floured surface. Knead the dough several time before rolling it out to 1/4 inch. thickness. Spray each side with a light coating of olive oil spray before grilling on medium heat for 2-3 minutes on each side. Once done, cut flat bread with a pizza cutter and serve with the meal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	8			15945.6	28.6296	347.1792	1602.8952
red chili powder	2	tablespoons		-	-	-	-
salt	3 1/2	1/2		-	-	-	-
paprika	1 1/2	1/2		9.729	1.8627	0.4878	0.4447
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
coriander	1	teaspoon		0.92	0.1468	0.0852	0.0208
onion powder	1/2	teaspoon		4.092	0.9494	0.1249	0.0125
cinnamon	1/2	teaspoon		-	-	-	-
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
grain rice	1 1/2	1/2		-	-	-	-
chicken broth	1	can	fat free	94.55	2.2875	13.481	3.1719999999999997
water	1 1/2	cups		0.0	0.0	0.0	0.0
raisin	1/4	cup		124.575	32.802	1.3984	0.1898
almond	1/4	cup	chopped toasted	481.78	0.0	0.0	54.5
parsley	4	tablespoons	chopped	5.472	0.9622	0.4514	0.1201
cilantro	4	tablespoons	chopped	0.92	0.1468	0.0852	0.0208
cucumber	1		skinned chopped	-	-	-	-
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
black pepper	1/2	teaspoon	coarse ground	2.8865	0.7354	0.1195	0.0375
flour	4	cups		2313.12	506.4216	37.604	8.9744
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
hot water	1 3/4	3/4		0.0	0.0	0.0	0.0
olive oil cooking spray			flavored	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.