Saturday, August 2, 2008

Moroccan Chicken, Peppers & Zucchini Casserole

1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne (optional)
1/4 teaspoon pepper
1/4 teaspoon cardamom
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
2 teaspoons brown sugar
1/4 cup olive oil
Salt and pepper

1. I a small bowl, combine all ingredients and mix well.
2. You can either cut into pieces and place in a gallon-size zip-lock bag, or keep the cutlet whole as i did. Refrigerate overnight.
3. Prepare a charcoal a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
4. Grill the chicken turning once, until the chicken is no longer pink inside, about 8 to 10 minutes on a gas grill. Serves 6 to 8.

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