Recipe of the day: Morrocan Grilled Chicken
For marinade:
- ¾ c. lemon juice 1 tsp. tumeric ½ tsp. cumin ½ tsp. allspice 1 ½ tsp. olive oil 1 pinch of pepper 1 pinch cardamom 1 pinch salt 3 minced garlic cloves
- 6 boneless, skinless chicken breasts
For sauce:
- 1 ½ c. diced cucumber 1 c. chopped onion 2 tbs. minced fresh mint
- 8 oz. plain lowfat yogurt
Prepare marinade. Place chicken breasts in a large resealable plastic bag and cover with marinade. Seal bag and place in refrigerator for at least eight hours. Combine sauce ingredients in a small bowl, stir well, cover and refrigerate. Grill or broil chicken until cooked through. Thinly slice cooked chicken breasts diagonally into strips. Serve chicken with sauce on the side and garnish with shredded cabbage and chopped tomato.