Lemon and spice chicken thighs recipe
If cooking is new to you or something that you find a challenge, then Moroccan recipes are the best place to start. Often dubbed Indian for beginners, Moroccan flavours and techniques are simple and uncomplicated. Please remember - spices lose their potency. Buy them fresh and buy them often, preferably from specialty stores and you will taste the difference.
Ingredients
- 2 tsp paprika
- 2 tsp ground ginger
- 0.5 tsp ground turmeric
- 1 tsp ground coriander
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 6 large boneless, skinless chicken thighs, each cut in half
Details
- Cuisine: Australian
- Recipe Type: Barbecue
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 6
Step-by-step
- Combine the paprika, ginger, turmeric, coriander, olive oil and lemon juice in a small bowl. Put the chicken in a flat ceramic dish and pour over the marinade.
- Turn the chicken over a few times to coat in the marinade. Cover and refrigerate for a few hours or overnight, turning the chicken every now and then.
- Remove the chicken from the fridge 30 minutes before cooking.
- Preheat the barbecue hotplate to high. Put the thighs on the hotplate, sprinkle over some sea salt, and cook for 8 minutes, without moving them. Turn over and cook for another 4-5 minutes, until golden, aromatic and cooked through.
- Rest for a few minutes before serving.
Recipes and images taken from More Fired Up by Ross Dobson (£17.99), published by Murdoch Books.
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