Moroccan Chicken

Since it is grilling season and I haven't posted a recipe in a long time, here's one to try out on the grill sometime soon...

Moroccan Chicken

from Better Homes & Gardens Annual Recipes 1997

1/2 c lemon juice

1/3 c olive oil

4 cloves garlic, minced

3 T grated gingerroot (I generally use 3t ground ginger)

2 T ground cumin

4 t ground coriander

1 T salt (you can probably reduce this)

1 T cinnamon

1 T paprika

2 t ground red pepper

1.5 t ground black pepper

Mix everything together (isn't that easy??!??!?!). The recipe calls to marinate the chicken for between 4 and 24 hours. I rarely remember that early so I just smear some on the chicken as it is being grilled. This recipe makes enough for 6 to 8 lbs of chicken...I just store the extra in the refrigerator for another time. Also, we often serve it with Ranch dressing.

My in-laws took all the cousins on a train trip to Seattle yesterday - they had a lovely time
Hannah took along the camera and here are a few of the pics

at the Aquarium

on the ferry

back on the train