Chicken Brochette el Baghdadi

Name: Chicken Brochette el Baghdadi
Yield: Serves 6
Cuisine: Iraq
Ingredients: 1 teaspoon turmeric; 18 boneless chicken thighs, excess fat trimmed (see note); Grated zest of 1 lemon and 1 lime; 1 cup olive oil or enough to cover the chicken; ¼ cup each fresh lemon and lime juice; 1 tablespoon finely minced garlic; 1 tablespoon ground cardamom; 1 teaspoon freshly ground pepper; 2 teaspoons ground allspice

Preparation info

Serves
6

Difficulty
Complex

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

International events notwithstanding, this is a wonderful recipe, so you might want to depolit-icize it and cook it–or change its name.

Ingredients

18 boneless chicken thighs, excess fat trimmed (see note)
1 tablespoon ground cardamom
2

Asia
Iraq
Main course
Gluten-free

Method

Procedure

Place the chicken thighs in a nonaluminum container. Whisk together the spices, garlic, and lemon and lime juices in a bowl. Whisk in the grated zest and then the olive oil. Pour the marinade over the thighs, toss to coat, and cover and refrigerate overnight.

Bring the thighs to room temperature. Heat a grill or broiler. Remove the chicken from the marinade; reserve