Grilled Chicken in an Algerian Marinade

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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