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Recipe for :

Grilled Moroccan Chicken Citron

This recipe comes from Chef Brian Johnson who lives in Eden Prairie, Minnesota. He has been in the food service business for over twenty years, and is currently working at General Mills for Aramark as the Catering Chef. He graduated from French Culinary School in the late 1980's and has since worked at restaurants, country clubs, hotels and a health spa.


2 whole chickens cut into quarters
4 tablespoons minced garlic
3 tablespoons fresh minced parsley
3 talbespoons fresh minced cilantro
1 teaspoon ground cumin
1 teaspoon ground ginger
pinch of saffron threads
freshly ground black pepper
1 tablespoon red chili flakes
juice and zest of 2 lemons
2 tablespoons extra virgin olive oil

  • Mince the herbs and the lemon zest.
  • Combine chicken with all remaining ingreadiants making sure each piece of chicken is evenly covered with the seasoning mixture. Let sit over night in refrigerator.
  • Clean the grill off with a grill brush and a towel. Heat grill on a high setting for 5 minutes.
  • Place chicken on grill, reduce heat to medium and turn the chicken over every 2 minutes. This will insure even cooking.
  • Reduce the heat to low and continue to cook the chicken for another 10 - 15 minutes. Chicken should reach an internal tempature of 160 degrees.

Serve with rice or cous cous and grilled vegetables.

Serves 4 - 6

Chef Brian Johnson