And to wrap it up…

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?!

Now that I’m salivating over the possibilities of Down Under grilled goodies, back to Egypt. We began by cutting the chicken breast into one-inch pieces.

We then added an onion, garlic and cilantro into the food processor and created a puree. Mr. N helped me to combine the puree with the olive oil, cumin, coriander and cayenne pepper. Continue reading