Moroccan Chicken

I found a recipe for Moroccan Chicken Kabobs tonight and modified it a bit. It was AMAZING. So good!

I didn't feel like firing up the actual grill or skewering the kabobs - so I just seasoned the meat and grilled it on the George Foreman. Super simple and, again, so good!

The recipe is here.

I didn't have cardamom - so I left it out. Also, I'm not a fan of peppers - so I didn't have any of those.

Here is my skewer-less, table top grill version of the prep and cooking :) I used two chicken breasts cut into chunks with the amount of spices listed - I don't know what that is as far as the weight of the chicken - but it was a good , spicy, flavorful, coating on the chicken. :)


The pretty spices all in a bowl. Love the colors!



Mix, and then dump into a big ziplock bag.



Cut a red onion up into some big chunks and dump those into a different ziplock bag. (If you like peppers - they do everything the onion does in the recipe)


Add small pieces of chicken to the bag with the spices. Add salt, pepper, and olive oil to the bag with onions. Shake shake shake. Dump both bags onto a pre-heated Grill. The chicken should be a nice orange/brownish color with all the spices.


Let it cook until the chicken is done and the onions are tender - took about 15 minutes.



This was very spicy and flavorful. I made some rice pilaf to go with it. I was going to do fruit salad as well as something cool and sweet to go with the hot and spicy but I ran out of time to cut up the fruit and didn't want to wait to eat the chicken - the smell was enticing!