Grilled Chicken in an Algerian Marinade

Name: Grilled Chicken in an Algerian Marinade
Yield: Serves 4
Ingredients: 6 green onions, chopped (about ⅓ cup); 2 small bunches cilantro, chopped (about ½ cup); Salt; 1 piece (2 inches) fresh ginger, peeled and sliced; Lemon wedges for serving; 1 cup mild olive oil freshly ground pepper; 4 cloves garlic, peeled; ½ teaspoon saffron threads, finely chopped; 2 tablespoons anise seeds, toasted and crushed; ½ teaspoon (or to taste) cayenne pepper; 2 teaspoons paprika; ½ cup fresh lemon juice; 4 poussins (young chickens), about 1 pound each (see Note)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

The anise seeds, saffron, and cilantro make this chicken dish very aromatic. We love to serve this with couscous and Algerian Vegetable Tagine or assorted grilled vegetables, such as eggplant, zucchini, and peppers.

Ingredients

4 cloves garlic, peeled
1 piece (2 inches) fresh ginger, peeled and sliced<

Main course
Gluten-free
Spicy

Method

Process the garlic and ginger to a paste in a food processor. Add the anise, saffron, paprika, cayenne, and lemon juice and pulse to combine. Transfer the mixture to a bowl, add the chopped cilantro and green onions, and whisk in the olive oil. Season to taste with cayenne and black pepper; the marinade should be spicy!

To butterfly the poussins, insert a heavy, sharp knife at the neck