Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup smen (Moroccan fermented butter)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Special equipment needed:
- Large resealable plastic bag
- Grill or grill pan
Step-by-step instructions:
1. In a small bowl, mix together the smen, olive oil, paprika, cumin, coriander, ginger, cinnamon, cayenne pepper, salt, and pepper.
2. Place the chicken breasts in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the chicken to ensure it is evenly coated with the marinade.
3. Refrigerate the chicken for at least 2 hours, or overnight for best results.
4. Preheat the grill or grill pan to medium-high heat.
5. Remove the chicken from the marinade and discard the excess marinade.
6. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
7. Let the chicken rest for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Marinade time: 2 hours or overnight
- Cooking time: 12-16 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Fat: 14g
- Carbohydrates: 2g
- Protein: 35g
Substitutions for ingredients:
- Smen can be substituted with regular butter or ghee.
- Olive oil can be substituted with any neutral oil.
- Cayenne pepper can be omitted or reduced for a milder flavor.
Variations:
- Use the same marinade for other proteins such as beef, lamb, or tofu.
- Add chopped fresh herbs such as parsley or cilantro to the marinade for extra flavor.
Tips and tricks:
- Make sure the chicken is evenly coated with the marinade for maximum flavor.
- Let the chicken rest before slicing to allow the juices to redistribute and keep the meat moist.
- Use a meat thermometer to ensure the chicken is fully cooked.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
- Serve the chicken sliced on a bed of rice or quinoa with a side of roasted vegetables.
Garnishes:
- Garnish with a sprinkle of chopped fresh herbs or a squeeze of lemon juice.
Pairings:
- Serve with a crisp green salad or a side of roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, make sure it is well-oiled before cooking.
- If the chicken is not fully cooked, continue cooking until the internal temperature reaches 165°F.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Store leftover chicken in the refrigerator for up to 3 days.
Food history:
- Smen is a traditional Moroccan ingredient made by fermenting butter for several months, giving it a tangy, nutty flavor.
Flavor profiles:
- The smen marinade gives the chicken a rich, savory flavor with a hint of spice.
Serving suggestions:
- Serve the chicken with a side of couscous and a dollop of harissa for a Moroccan-inspired meal.
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Region: Moroccan