Easton & Terre Rouge
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Spicy North African Chicken

Cooking Time:
Imperial (US)
  • 6 chicken breasts, bone in
  • 8 chicken thighs, bone in
  • 1 bottle white wine
  • 1/4 cup olive oil
  • 1 onion, chopped in 1/2" dice
  • 1/2 cup chopped cilantro
  • 1/3 cup lemon juice, from about 2 lemons
  • 4 cloves garlic, minced
  • 1 tbsp ground chile
  • 1 tbsp ground cumin
  • 2 tsps ground ginger
  • 2 tsps ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground coriander

Cut the chicken breasts in half across the bone. This makes all the chicken pieces about the same size and allows guests to have some of each meat if they prefer.

Mix all the ingredients for the marinade in a large bowl or large container with a lid. Add the chicken, turning each piece to coat it well with the marinade. Press all the chicken down into the marinade,
Cover and refrigerate fro 24 hours or longer.

Remove chicken from refrigerator about 40 minutes before grilling.
Prepare and light a charcoal grill.
When the coals and grill are hot, place chicken on the grill skin side up, draining as much marinade off as possible before putting on grill.
Cover and cook for about 30 minutes before flipping the skin side down and cooking another 15-20 minutes. If chicken needs to cook a little longer, flip them skin side up again. You want the skin crispy and brown but not burned.


Serves 8.


Recipe by Jane O'Riordan