Marinated BBQ Chicken

Ingredients

750 g of Chicken Thighs/Legs/Wings (with the skin)
2 spoons of Vinegar
2 squeezed Limes
1 full spoon of Paprika
1 cup of chopped parsley
3 gloves of garlic (chopped)
Sea salt (as much as you like – if you put too much the chicken only absorbs the right amount)

Preparation

Mix all the ingredients with your hands and than marinate it for at least 2 hours.

Place the chicken on the BBQ not close to the fire and eventually turn the chicken. It’s meant to be slowly cooked.

Chicken Tagine

(This recipe was borrowed from http://www.bbc.co.uk/food/recipes/database/chickentagine_74834.shtml. Thank you BBC!)

Ingredients

125g/4½oz green olives
100ml/3½fl oz olive oil
1 large onion, chopped
4 chicken breasts
2 garlic cloves, chopped
1 tsp ras-el-hanout (available in some supermarkets or specialist shops)
½g saffron threads
1 tsp ground ginger
1 tsp freshly ground black pepper
1 large preserved lemon, peel only, chopped
3 tsp chopped fresh coriander
1 tsp chopped fresh parsley
vegetables, to serve

Method

1. Add the olives to a pan of boiling water. Bring the water back to the boil for 30 seconds, then drain and refresh under cold running water. Repeat twice more, using fresh water each time.

2. Heat the olive oil in a heavy saucepan. Add the onions and fry gently, stirring frequently until they are soft and translucent.

3. Add the chicken breasts and fry for a minute or two.

4. Add the garlic, ras-el-hanout, saffron, ginger, and pepper and fry for 2-3 minutes until golden.

5. Add the preserved lemon, coriander, parsley and the blanched olives.

6. Add enough water to just cover the chicken, then bring to the boil.

7. Reduce the heat, cover and simmer on a low heat for about 35 minutes.

8. Serve with a selection of steamed vegetables.