Baharat Asani recipe card
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BAHARAT ASANI is a North African inspired spice mixture consisting of warm spices like coriander, cinnamon, cumin, ginger, cardamom, and chili mixed with herbs like oregano and rosemary. Our Mill & Mortar spice mixture is versatile and can be used in lamb, chicken, and vegetable curries. Baharat Asani can also be used as a rub directly on meat and vegetables, or in marinades with orange juice, salt and oil before grilling. Baharat Asani is also great in Tagine, stews, and soups.
GRILLED CHICKEN BREAST WITH MOROCCAN PARSLEY SALAD (4 persons)
4 whole chicken thighs
1½ tablespoon Baharat Asani, 1 teaspoon of salt, juice of 1 orange, a little olive oil, fresh oregano.
1 bunch of parsley coarsely chopped, a handful of coriander leaves coarsely chopped, 1 green pepper cut into small pieces, 8 finely chopped tomatoes, ½ thinly sliced red onion, 3 tablespoons pomegranate seeds and the juice of half a lemon.
Sprouts for garnish (optional).
Mix the ingredients of the marinade, pour over the meat, and let sit for at least 1 hour. We prefer our meat tender, so we marinate it for about 6 hours. A great way to marinate meat is to gently toss it in a plastic bag so that the marinade is evenly distributed.
Line the marinated chicken pieces in a tray lined with foil and grill it for approx. 30 minutes. Take the meat off the grill when the core temperature is 75C. You can also grill the chicken in an oven.
Salad: Add the chopped tomatoes, green pepper and onion slices to a bed of parsley and coriander leaves. Sprinkle pomegranate seeds on the top and squeeze the juice of the half a lemon. Toss it like you mean it! Then garnish with sprouts.