Grilled Berber-spiced Chicken Recipe
Yogurt-Marinated, Saffron, Lemon, Garlic Toum, Cardamom Carrot Purée
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Ingredients
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For the Grilled Berber-Spiced Chicken
For the Garlic Toum
For the Cardamom Carrot Purée
Method
For the Grilled Berber-Spiced Chicken
- 1
Marinate the Chicken
In a bowl, mix the plain yogurt, saffron threads, lemon juice, minced garlic, ground cumin, ground coriander, paprika, cinnamon, salt, and black pepper to create a marinade. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
- 2
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, shaking off excess. Grill the chicken for about 6-7 minutes per side, or until cooked through and internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.
For the Garlic Toum
- 3
Blend the Ingredients
In a food processor, add the peeled garlic cloves and egg white. Blend until the garlic is finely minced. Gradually add the lemon juice while blending.
- 4
Add the Oil
With the food processor running, slowly drizzle in the olive oil until the mixture becomes creamy and emulsified. Season with salt to taste. If too thick, add a little water to reach desired consistency.
For the Cardamom Carrot Purée
- 5
- 6
