I have not make chicken in a long time and this grilled Moroccan chicken sure it was perfection. I love spices and this recipe sure used quite a variety of them.

Besides using the spices for this grilled Moroccan chicken I used one of my favorite natural spicy sauces, Mina Harissa. I used to use sriracha a lot but now it is replaced with this brand because it is completely natural and that I love way better.

You can buy Mina Harissa in red or green form. The color comes from using different type of peppers, so which ever one you like best, both are made with natural ingredients and they even have a mild variety if you don’t like hot food.

Now, this recipe calls for a lot of chicken. If you want to half the recipe go ahead, I just like to cook for more than just one time to have leftovers and use in the future. If you are having a gathering this would be perfect because this recipe will feed at least 6-8 people.

On another note, what is everyone doing for this summer? My kids are about to finish school, I am attending summer school and going to Spain this summer is just not possible for us. My vacation this year is going to be really short. Three days in Atlantic City, which I haven’t been there in years, and then the TN mountains for 2 weeks. Now that will be my only and real vacation even though I will have to work there too.

Anyhow my friends, if you like grilling and like chicken you need to try this recipe. My husband is the grilled master in our house and he totally approved my recipe. This grilled Moroccan chicken is great for any upcoming pool parties or gathering with your friends.

Enjoy!

Grilled moroccan chicken

Miryam's original recipe

Yield: 6-8 servings

Total Time: 1 hour 30 minutes

Ingredients:

• 3 lbs organic chicken drumsticks
• 3lbs organic chicken breast
• Fresh tomatoes, optional

Marinade

• 1/4 cup Red Mina Harissa Sauce
• 1/4 cup olive oil
• 3-4 lemons, juice
• 2 tsp turmeric powder
• 2 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp paprika
• 1 tsp celtic salt
• 4 garlic cloves, minced
• Fresh mint or coriander, chopped

Directions:

In a large mixing bowl place the marinade ingredients and mix through. The marinade will be thick.

Place the chicken breast, not the drumstick, in between plastic wrap and use a meat tenderizer to pound the chicken to thin it out. Make 2-3 light scores on each chicken piece. This will allow the marinade to penetrate the meat.

Add the chicken breast and drumsticks to the bowl and mix in with the marinade making sure each chicken piece is covered nicely. I do this step with my hands. Let the chicken sit at room temperature for one hour or covered in the refrigerator overnight.

Preheat your grill. Add the chicken pieces and cook over medium to low heat for 5-7 minutes on each side depending on your grill. It may take slightly more time.

If using you can add sliced tomatoes and lemons to your grill the last 3-4 minutes of cooking to serve with the chicken.

The post Grilled Moroccan Chicken appeared first on Eat Good 4 Life.

I am so glad I tried this recipe and so glad I triple the batch when I did. I couldn’t get enough of this lentil soup. As far as I am concern, this is the best lentil soup I have ever made and tasted.

I haven’t made that many soups lately. I have like three or four soup recipes that I really like so I keep making those same ones over and over. I have a Thai soup recipe that I love which I have to post soon. I have to catch up on my posting.

This is the firs time I used red lentils. I have used brown and yellow in the past but it was my first time with red ones. They are called red lentils but they actually look more like orange to me.

I found these lentils to cook faster. I also found them a bit smaller than other ones. Maybe I am wrong but I just found mine to be slighter little in size.

I am sure you should be able to find red lentils at your grocery store. I have seen them in a couple of my local grocery stores. They are a little bit more expensive but I think worth every penny. The ones I used where Bob’s Red Mill.

The weather is perfect for soup. If you make this one you could also freeze it for future consumption. I know I will since  I am going to make  it again very soon.

Enjoy!

This is one of my favorite soups ever. Next time I am going to make more so that I can freeze some of it. You really need to try this lentil soup. It is truly sensational.

Lentil soup

Yield: 8 servings

Total Time: 40 minutes

Ingredients:

• 1 1/2 cup red lentils
• 1 14oz  can coconut cream, or coconut milk
• 2 tbs olive oil
• 4 carrots, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 apples, peeled and chopped
• 20 oz crushed tomatoes
• 3 tsp cumin powder
• 2 tbsp curry powder
• 1 tsp paprika
• 1 tsp cinnamon
• 1 tsp thyme
• 2 tsp turmeric
• 1/2 tsp cardamon
• 1 tsp celtic salt
• 1/3 cup cup peanuts, chopped
• 1/4 cup fresh cilantro, chopped

Directions:

In your 5 qt dutch oven, or any large pot, over medium to high heat add the carrots, and onions. Cook for about 5 minutes. Add the garlic and cook for 1 minute or until fragrant. Add the chopped apples with the spices and salt and combine.

Add the crushed tomatoes, coconut cream, lentils and 5 cups of water. Combine well and bring it to a boil. Turn the heat down to medium-low and simmer uncovered for 20-30 minutes or until the lentil become soft stirring occasionally.

You may need 1-2 more cups of water as the lentils cook down. Once the lentils are cooked turn the heat off and with an immersion blender, puree 50% of the soup leaving some chunks. You can alternatively use a blender to do this step however with an immersion blender is much easier.

Serve with chopped peanuts and chopped cilantro. You can freeze this soup for future consumption.

Recipe adapted by Wanderlust Kitchen

The post Lentil soup appeared first on Eat Good 4 Life.