Moroccan Chicken with Grilled Vegetables


1/3 cup Greek yogurt
1 tbsp tahini
1 tbsp lemon juice
2 cloves garlic, minced
2 tsp minced fresh ginger
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp cinnamon
pinch each salt and pepper
1 lb boneless skinless chicken breasts

Grilled Vegetables

2 tbsp lemon juice
2 tbsp olive oil
1 clove garlic, minced
1 tsp minced fresh ginger
1/4 tsp each salt and pepper
pinch cinnamon
1 small red onion, cut in 1/2-inch thick rounds
1 zucchini, cut lengthwise in 1/2-inch thick slices
2 portobello mushrooms, stems and gills removed
1 sweet red pepper, quartered
2 tbsp chopped fresh cilantro


  1. To make the chicken, in a bowl, stir together yogurt, tahini, lemon juice, garlic, ginger, coriander, cumin, cinnamon, salt and pepper. Add chicken and turn to coat. Cover and refrigerate for 2 hours.
  2. Place chicken on greased grill over medium-high heat. Close lid and grill, turning occasionally, until no longer pink inside, about 8 minutes. Let stand for 3 minutes before slicing.
  3. While chicken is marinating, in bowl, stir together lemon juice, oil, garlic, ginger, salt, pepper and cinnamon.
  4. Place onion, zucchini, mushrooms and red pepper on greased grill over medium-high heat. Close lid and grill, basting frequently with lemon mixture, until tender, about 7 minutes.
  5. Cut mushrooms in half. Place on platter along with remaining grilled vegetables. Sprinkle with cilantro. Serve vegetables with chicken.

Makes 4 servings.

Source: The Complete Chicken Cookbook

Moroccan-style Red Snapper with Chermoula


8 x 6 oz or 4 x 12 oz red snapper, cleaned and scaled
fresh cilantro sprigs and lime wedges, to garnish


4 garlic cloves
sea salt
2 oz chopped fresh cilantro
2 tsp paprika
2 tsp ground cumin
pinch of chili powder
2/3 cup olive oil
4 tbsp lemon or lime juice


  1. Begin by preparing the chermoula. Pound the garlic with a pinch of sea salt in a mortar with a pestle. Gradually work in the cilantro and spices. Transfer to a bowl and gradually whisk in the oil, then the lemon juice.
  2. Make 3-4 diagonal slashes on both sides of the fish. Rub the chermoula into the slashes. Place the fish in a nonmetallic dish, cover, and let marinate in the refrigerator for 1 hour.
  3. Preheat the broiler or barbecue.
  4. Cook the fish for 4-5 minutes on each side, until the flesh flakes easily. Serve at once, garnished with cilantro sprigs and lime wedges.

Makes 4 servings.

Source: Garlic

Hot Smoked Salmon, Tomato and Cream Cheese Bagel


2 bagels
2 tomatoes, thinly sliced
grated zest of 1 lemon
1 scallion, chopped
olive oil
4 slices smoked salmon (about 4-1/2 oz)
4 tbsp cream cheese lemon wedges, to serve


  1. Preheat the broiler on a medium—high setting.
  2. Slice the bagels in half horizontally and place them cut sides down on the rack in the broiler pan. Toast until browned, then turn over.
  3. Cover the bottom halves of the bagels with tomato slices. Sprinkle with lemon zest and scallion, then season with pepper (but not salt—the smoked salmon will be salty when cooked). Trickle a hint of olive oil over the tomatoes. Broil for 1-2 minutes, until the bagels are toasted and the tomatoes are lightly cooked. Remove the top halves and set aside.
  4. Arrange the smoked salmon slices on the tomatoes, wrinkling them slightly, and replace them under the broiler for a minute, to lightly cook the salmon and brown the edges in places.
  5. Top each with a couple of dollops of cream cheese and the bagel lids.
  6. Serve at once, with lemon wedges, for adding a squeeze of juice.

Makes 2 servings.

Source: Toast It!

Vietnamese-style Spicy Chicken Wings


8 chicken wings, cut in half at joint, 16 pieces
6 tablespoons chopped lemongrass
6 large cloves garlic, chopped
3 tablespoons chopped shallots
3 tablespoons chili sauce
2 tablespoons bbq sauce
4 tablespoons soy sauce
3 tablespoons honey

Chili Mayonnaise Dipping Sauce

4 tablespoons mayonnaise
1/2 teaspoon lemon juice
2 teaspoons chili sauce


  1. Combine lemongrass, garlic and shallot in a food processor to make a paste.
  2. Add bbq sauce, soy sauce and honey to make a marinade.
  3. Mix the chicken wings with the marinade. Set aside for at least 30 minute.
  4. Remove wings from marinade and grill until well-cooked.
  5. Add chili sauce and lemon juice gradually to mayonnaise, checking for taste.
  6. Serve sauce with wings.

Makes 4 servings.

Source: The Streets Cookbook

Marinated Grilled Quail


4 free-range quails, spatchcocked
2 bay leaves
2 thyme sprigs
2 garlic cloves, crushed
150 ml pomace oil

Infused Honey

12 white peppercorns
4 cloves
2 star anise
100 ml runny honey
splash of sherry vinegar
few thyme sprigs
2 red chilies, deseeded and chopped

Jerusalem Artichokes

400 g Jerusalem artichokes
enough water to cover the artichokes
150 ml full-fat milk
60 g Arbequina olive oil
2 tbsps unsalted butter
8 sage leaves, julienned

Lovage Oil

200 ml Arbequina olive oil
30 g lovage leaves


  1. For the marinated quail, put the four quails in a tray with the oil and the rest of the ingredients and let them marinade for a minimum of 24 hours.
  2. For the infused honey, put all the ingredients together and infuse them on a very low heat (making sure that it doesn’t boil) for five minutes. Set it aside.
  3. For the Jerusalem artichokes, peel the artichokes and place in a pan with the water and milk. Simmer them until they are a bit al dente – you are going to cook them again so make sure that they don’t get too soft. Allow to cool, cut in half lengthways and set aside.
  4. For the lovage oil, put the oil and lovage in a pan and heat to 49C. Allow to cool and blend to a smooth oil. Pan-fry the quail on a medium heat, skin side down, until the skin is golden and crisp. Turn over and cook the other side for 30 seconds: the flesh needs to be a bit pink. Season to taste.
  5. In another pan over a medium heat, add the Arbequina olive oil and Jerusalem artichokes and toss them until they start to colour. Add the butter and caramelise the artichokes until they turn golden brown. Season to taste and then add the sage. Toss everything well together.
  6. Place the Jerusalem artichokes on a plate, then place the quails on top, skin side up. Drizzle the honey over the quail and the lovage oil around the plate.

Makes 4 servings.

Source: Chef Nieves Barragán