Moroccan Chicken With Grilled Vegetables

Chicken breasts marinated with ginger, garlic and aromatic spices make for a flavourful dinner. This dish tastes better the longer it marinates, so leave it overnight if you can. Serve with Marinated Chickpea Salad (recipe, page 84). Stuff any leftovers in a pita pocket for a quick lunch.

⅓ cup Greek yogurt 1 tbsp tahini 1 tbsp lemon juice 2 cloves garlic, minced 2 tsp minced fresh ginger 1 tsp ground coriander ½ tsp ground cumin ¼ tsp cinnamon Pinch each salt and pepper 1 lb (450 g) boneless skinless

chicken breasts

GRILLED VEGETABLES: 2 tbsp lemon juice 2 tbsp olive oil 1 clove garlic, minced 1 tsp minced fresh ginger ¼ tsp each salt and pepper Pinch cinnamon 1 small red onion, cut in ½-inch

(1 cm) thick rounds 1 zucchini, cut lengthwise in

½-inch (1 cm) thick slices 2 portobello mushrooms, stems and gills removed sweet red pepper, seeded and quartered 2 tbsp chopped fresh cilantro

1

In bowl, combine yogurt, tahini, lemon juice, garlic, ginger, coriander, cumin, cinnamon, salt and pepper.

Add chicken to bowl; toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

GRILLED VEGETABLES: In bowl, combine lemon juice, oil, garlic, ginger, salt, pepper and cinnamon.

Place onion, zucchini, mushrooms and red pepper on greased grill over mediumhigh heat; close lid and grill, basting frequently with lemon mixture, until tender, about 7 minutes. Cut mushrooms in half. Place on platter along with remaining grilled vegetables; sprinkle with cilantro.

Place chicken on greased grill over medium-high heat; close lid and grill, turning occasionally, until no longer pink inside, about 8 minutes. Let stand for 3 minutes before slicing. Serve with grilled vegetables.

PER SERVING: about 288 cal, 31 g pro, 13 g total fat (3 g sat. fat), 14 g carb (4 g dietary fibre, 5 g sugar), 74 mg chol, 229 mg sodium, 946 mg potassium. % RDI: 8% calcium, 13% iron, 14% vit A, 92% vit C, 17% folate.