Grilled Chicken with Saharan Spices

Ingredients

In this adaptation of Pollo asado to Western Saharan cuisine, we incorporate the distinct flavors and spices of the Sahara desert. The original Mexican dish is known for its vibrant marinade and bold flavors, while the Western Saharan version adds a unique twist with the use of Saharan spices, which infuse the chicken with an exotic taste reminiscent of the desert's rich culinary heritage. We alse have the original recipe for Pollo asado, so you can check it out.

• 4 chicken breasts (boneless and skinless) 4 chicken breasts (boneless and skinless)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons lemon juice (30ml) 2 tablespoons lemon juice (30ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon ground coriander (5g) 1 teaspoon ground coriander (5g)
• 1 teaspoon paprika (5g) 1 teaspoon paprika (5g)
• 1/2 teaspoon ground cinnamon (2.5g) 1/2 teaspoon ground cinnamon (2.5g)
• 1/2 teaspoon ground ginger (2.5g) 1/2 teaspoon ground ginger (2.5g)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 35g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, ground ginger, salt, and pepper.
2. 2.
   Place the chicken breasts in a shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Cover the dish and refrigerate for at least 2 hours, allowing the flavors to meld.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade and discard any excess marinade.
5. 5.
   Grill the chicken breasts for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C).
6. 6.
   Once cooked, remove the chicken from the grill and let it rest for a few minutes before serving.
7. 7.
   Serve the Grilled Chicken with Saharan Spices hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Olive oil — Use extra virgin olive oil for its rich flavor and health benefits.
• Lemon juice — Freshly squeezed lemon juice provides a tangy and refreshing taste.
• Ground cumin — Toast the cumin seeds before grinding for enhanced flavor.
• Ground coriander — Use freshly ground coriander seeds for the best flavor.
• Paprika — Opt for smoked paprika to add a subtle smoky note to the dish.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• Allow the chicken to marinate overnight for even more intense flavors.
• Baste the chicken with the marinade while grilling to keep it moist and flavorful.
• Serve the Grilled Chicken with Saharan Spices alongside a refreshing cucumber and tomato salad.
• Experiment with different Saharan spice blends to create your own unique flavor profile.

Serving advice

Serve the Grilled Chicken with Saharan Spices as a main course, accompanied by couscous or rice pilaf. Add a side of grilled vegetables or a fresh salad to complete the meal.

Presentation advice

Arrange the grilled chicken breasts on a platter and garnish with fresh herbs such as cilantro or parsley. Drizzle a little olive oil over the chicken for an attractive shine.