Ingredients: |
Ingredients: ROSEMARY OIL
1 Clove garlic, crushed
1/4 tsp freshly ground black pepper
Pinch dried red Chile flakes
1 sprig fresh rosemary
1 bay leaf
1 cup extra virgin olive oil
SPICE RUB
1/3 cup ground cumin
1/4 cup ground coriander
2 tsp cinnamon
2 tsp allspice
1 tsp ground cloves
1TBS hot chili powder
2 tsp paprika
1 tsp cayenne
1 tsp whole aniseed
1 TBS herbs de Province (or mixed dried fine herbs)
4 1/2 tsp kosher salt, more for serving
2 tsp freshly ground black pepper
BROCHETTES
3 lb boneless skinless chicken breast
1/4 cup olive oil
Lemon wedges for serving
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Directions: |
Directions: TO MAKE THE ROSEMARY OIL- In a medium saucepan, combine ingredients and heat on low heat till oil just barely comes to simmer, and garlic bubbles and floats to surface, about 5 min. Immediately turn off heat allow oil to infuse for 1 hour. When cool, strain the oil and use the same day. (Store in refrigerator up to 3 days or freeze)
TO MAKE SPICE RUB- In a bowl, thoroughly blend all 12 spices, set aside.
TO MAKE THE BROCHETTES- Prepare the grill. Cut chicken into equal chunks about 2 1/2 inches. Put chicken on a plate and sprinkle with rub until lightly coated about 3 TBS. (Store the rest in airtight container) Drizzle olive oil over chicken and toss lightly.
Thread chicken on skewers folding if necessary to get even chunks. You may gill immediately or refrigerate for up to 1 hour.
Grill should be at medium heat, use tongs to clean grate with a lightly oiled paper towel.
Grill Brochettes for 4 min on one side turn and cook until chicken is browned and firm about 4 minutes more. Check that chicken is done no pinkness. Remove brochettes from the grill and drizzle with rosemary oil. Serve with oil lemon wedges and a bowl of kosher salt for extra seasoning.
Side's -Couscous or rice works nicely with this as well as a salad. |
This recipe for MOROCCAN-SPICED CHICKEN with ROSEMARY OIL is from