Grilled Chicken in an Algerian Marinade from The Mediterranean Kitchen by Joyce Goldstein
The anise seeds, saffron, and cilantro make this chicken dish very aromatic. We love to serve this with couscous and Algerian Vegetable Tagine or assorted grilled vegetables, such as eggplant, zucc...
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Cooking tools:
- Food processor
- Grill
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
Ingredients
- 2 teaspoons paprika
- ½ teaspoon (or to taste) cayenne pepper
- ½ cup fresh lemon juice
- 2 small bunches cilantro, chopped (about ½ cup)
- 4 cloves garlic, peeled
- 1 piece (2 inches) fresh ginger, peeled and sliced
- 2 tablespoons anise seeds, toasted and crushed
- ½ teaspoon saffron threads, finely chopped
- Lemon wedges for serving
- Salt
- 4 poussins (young chickens), about 1 pound each (see Note)
- 1 cup mild olive oil freshly ground pepper
- 6 green onions, chopped (about ⅓ cup)
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