Last but not least, here’s the final recipe from last week’s Egyptian meal – the Ancient Marinated Chicken. We intended to grill the chicken on dad’s new grill, but within five minutes of putting the grill together on what was a sunny afternoon, it started to pour. So the grill must wait for another day – which no doubt will be soon as dad is quite anxious to get it going. Maybe we’ll have to venture to Australia next on this cooking adventure. Shrimp on the barbie anyone?!
Then it started to rain, so into the broiler they went. We broiled the skewers turning several times while basting with the leftover marinade. After about 12 minutes our chicken was beautifully browned and tender.
We added the chicken to our wheat pocket pitas with the cumin couscous for a healthy and intensely flavored meal. (I’d share the picture, but this is when my camera decided to stop working – but trust me it looked yummy!) Dad gave our Egyptian meal four spoons. This is his kind of meal. Mr. N and I gave the meal 2-1/2 spoons. And Miss A enjoyed the pitas which she gave 4 spoons. She did seem to sort of like the couscous, especially the golden raisins, but this chicken was a bit too spicy for her taste buds. Not to worry though, Miss A still has an Egyptian dessert coming her way – one will be right up her alley.
Print this recipe: Ancient Marinated Chicken