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Grilled or Broiled Moroccan Chicken

Servings: 4


1-1/2 to 1-3/4 pounds boneless skinless chicken breasts, cut or pounded about ½" thick

1/4 cup Flying Olive Harissa Extra Virgin Olive Oil (great flavor with some serious spiciness), or Flying Olive Chipotle (milder, smoky with a little spiciness) or Flying Olive Extra Virgin Olive Oil of Choice

¼ cup Flying Olive Honey Ginger Balsamic Vinegar

1 teaspoon salt

½ tsp sugar or honey

3 garlic cloves, minced

2 teaspoons paprika

1 teaspoon cumin

1/2 teaspoon coriander

1/4 teaspoon ginger

1/4 teaspoon turmeric

1/4 teaspoon cinnamon

Cayenne pepper, hot sauce, optional

Chopped fresh parsley or cilantro, optional, to garnish


Mix all ingredients except chicken together in a small bowl or measuring cup. Place chicken breasts inside 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut.

Flip bag a few times until evenly coated. Place the bag in the refrigerator and let the chicken marinate for 5-6 hours.

Preheat broiler or grill (much tastier on the gril!) to high. Remove chicken breasts from marinade and discard marinade. Broil or grill, until done. These cook very quickly. About 2-3 minutes per side. Be careful not to overcook.

Sprinkle with parsley or cilantro, if desired.

Serve with Creamy Tahini Dressing with Lemon and Garlic or your own special sauce and couscous.

Inspired by a recipe by Jennifer Segal

Submitted by Barb L.