Tuesday, January 15, 2013

Moroccan Grilled Chicken with Chilli Salt Sweet Potato Chips

After an almost three-week break from cooking as a result of travelling interstate for Christmas, and then to a beach-house to soak up some fresh ocean air and sunshine, it was good to get back into the kitchen again. 

I'd been gifted some amazing smelling spices for Christmas from Gewürzhaus and was itching to use them. The Mayan Chilli Chocolate wasn't really appropriate for any recipes I had in mind, but the Moroccan Souk Spice and Chilli Salt were perfect. 

Moroccan Souk Spice & Chilli Salt
So what was on the menu for my first foray back into the kitchen? Chicken (of course), but done simply. Melbourne's just been too hot to bother putting in too much effort.  

Chicken breast are good for your health, but inherently don't have much flavour. With so much spice available though, the best thing to do is to slice them up and then marinate them for an hour or two. 

Raw Chicken Breast
A combination of oil and spice makes for a wonderful marinade, and means you don't have to add extra oil to the grill when it's time to cook. 

Moroccan Souk Spice
While cooking the chicken is a very quick process, oven-roasted chilli salt sweet potato chips take a little longer. A little bit of peeling and slicing, then a quick coat of coconut oil, which adds a wonderful sweetness, and a sprinkling of chilli salt to add some kick and they're ready for the oven.   

Sweet Potato
Once the sweet potato chips are almost done, you can grill the chicken in one or two batches (depending on the size of your grill) for about three minutes each side.

Chicken on the Grill
What you get for your efforts are lightly spiced, tender chicken pieces accompanied by hot sweet potato fries that are sweet from both the vegetable and the coconut oil and which have a little chilli kick to brighten them up. All you need to round out the meal is a green salad - after all, vegetables are good for you. 

Moroccan Grilled Chicken with Chilli Salt Sweet Potatoes
Serves 2 

  • 400 g skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp Moroccan Souk Spice (or substitute with a combination of cumin, dried coriander, salt, garlic, cayenne pepper, cassia, tumeric and cardamom)
  • 1 medium sweet potato
  • 2 tbsp coconut oil
  • 1 tbsp chilli salt
  1. Slice chicken breasts into 1 cm thick pieces.
  2. Combine olive oil and Moroccan Souk Spice in a small bowl, then marinate chicken for at least an hour in the refrigerator. 
  3. While the chicken is marinating, peel and chop the sweet potato into thick chip shapes and coat thoroughly with coconut oil and spread out onto a baking dish. 
  4. About 40 minutes before you're ready to start cooking the chicken, preheat the oven to 180°C.
  5. When the oven reaches temperature, place the sweet potato chips in the oven. Keep an eye on them and make sure they don't burn before you've finished cooking the chicken - they should take about 40 minutes to cook. Give them a quick turn about 20 minutes into the cooking time. 
  6. To grill the chicken, heat the grill on high heat, then cook the pieces for about 3 minutes each side ensuring they're cooked through.
  7. Serve with the chilli salt sweet potato chips and a fresh green salad. 

Moroccan Grilled Chicken with Chilli Salt Sweet Potato Chips