Eastern Mediterranean Chicken
Prep time
24 hours 15 mins
Total time
24 hours 35 mins
Author: Susan Lester
Recipe type: Poultry
Cuisine: Eastern Mediterranean
Serves: 2 servings
1 small (or half large) onion 4 garlic cloves, chopped 3 tablespoons apple cider vinegar 2 tablespoons honey 1 tablespoon allspice berries, ground in spice mill or coffee grinder (I strained these through a sieve) 1 teaspoon ground ginger 1 teaspoons dried thyme 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon Louisiana Hot Sauce ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 2 large skinless, boneless chicken breasts, cut into 1-inch cubes (you would want 2-inch cubes for brochettes) - this amount of marinade is easily enough for 4 chicken breasts 2 tablespoons olive oil Place onion, garlic, apple cider vinegar, honey, ground allspice, ginger, thyme, salt, ground black pepper, hot sauce, cinnamon, and nutmeg into the bowl of a food processor. Purée marinade until coarse paste forms. Place chicken in large resealable plastic bag. Add marinade to chicken in bag and seal. Turn chicken to coat. Refrigerate at least 8 hours or overnight, turning chicken occasionally. Warm olive oil in a large skillet over medium-high heat. Add chicken, stirring until cooked through, about 15 minutes. Pour remaining marinade into pan and cook, stirring for about 5 minutes. Remove from heat and ladle on top of Cinnamon and Honey-Glazed Sweet Potatoes. Recipe by Create Amazing Meals at https://createamazingmeals.com/2015/04/spice-up-your-chicken-dinner.html
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