How to prepare the chicken in the oven way Moroccan

How to prepare the chicken in the oven way Moroccan


  • 1 nutritional value of chicken breast
  • 2 Moroccan chicken roast 2.1 components 2.2 Preparation
  • 2.1 components
  • 2.2 Preparation
  • 3 Moroccan grilled chicken with lemon and herbs vinegar sauce 3.1 components 3.2 Preparation
  • 3.1 components
  • 3.2 Preparation

The nutritional value of chicken breast

Moroccan Chicken roast


  • Four pieces of chicken breast without bone.
  • A small and a half teaspoon of ground cumin.
  • A quarter cup of olive oil.
  • Tablespoons of fresh lemon juice.
  • A tablespoon of chopped garlic (about three cloves).
  • A tablespoon of ginger, peeled and chopped.
  • A teaspoon of ground coriander.
  • A teaspoon of sweet pepper.
  • Half a teaspoon of ground cinnamon.
  • A quarter of a teaspoon of turmeric.
  • ¼ cup fresh coriander plus more -lltkadim-.
  • Pinch of salt, black pepper freshly ground.

How to prepare

  • Methods of high areas of chicken breast meat hammer until making equal Basmaktha chicken breasts (to facilitate and standardize the time required to grill the chicken breasts, as the roads will help speed maturity and will not need more than four minutes).
  • Whisk olive oil with lemon juice and the rest of the spices in a mixing bowl using a suitable metal clamp manual.
  • Spicing mixture close to three-quarters of a spoon or a teaspoon of salt, half a teaspoon of pepper.
  • Put the chicken in the fold open bag and then poured maceration mixture over the chicken pieces and dump the bag from the air and lock it well.
  • Put the chicken in the refrigerator and left for a period of two to eight hours to fully absorb the marinade.
  • Grill heating at a temperature of 425 ° C.
  • Shui chicken oven to reach the degree of chicken heat from the center to 165 ° C for four minutes on each side.
  • Put the chicken in a dish to provide appropriate and then cover the dish and leave it warm for five minutes before submitting it before.
  • Sprinkle the chicken with little coriander and submit it next to warm couscous and grilled vegetables.

Moroccan chicken grilled with lemon and herbs vinegar sauce


Chicken mixture components:

  • Kg of chicken breasts without bone or skin and cut into medium-sized cubes.
  • Tablespoons of extra virgin olive oil.
  • ¼ cup of yogurt Greek normal.
  • 2 teaspoons ground cumin.
  • A tablespoon of smoked paprika powder.
  • A tablespoon of fresh chopped coriander.
  • Three cloves of chopped garlic or grated.
  • A small piece of grated fresh ginger.
  • Pinch of kosher salt.

Lemon sauce with olive vinegar ingredients:

  • ¼ cup of fresh lemon juice.
  • Small tablespoons of lemon zest.
  • ¼ cup of extra virgin olive oil.
  • ¼ cup fresh chopped coriander.
  • Half a cup of olive green section.
  • Pinch of crushed red pepper flakes.
  • Pinch of kosher salt.
  • A quarter of a cup of goat cheese or feta cheese.

How to prepare

  • Soak the chicken for fifteen minutes or a whole night in the refrigerator all components of the chicken mixture in a large mixing bowl with keeping food packaging Bnailon before saving it in the refrigerator.
  • Adjust the electric grill or grill pan or oven temperature between the medium to high (oven among 180-200) degrees Celsius.
  • Bring wooden skewers (bamboo sticks) about the chicken pieces in the skewers.
  • Shui chicken skewers that Taathmr and get a little color smut for five to six minutes and then her heart on the second side and follow-up barbecuing for a period of five to six additional minutes.

Prepare lemon and vinegar sauce:

  • Mix all ingredients well in the mixing bowl using manual metal clamp with a little seasoning mixture of salt, and pepper.
  • In addition to cutting the cheese mixture and Tkulaibhm together and then pour it in a dish to provide appropriate and submit it next to the grilled chicken skewers.


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