INGREDIENTS
1-1.5 LB boneless skinless thighs or boneless skinless chicken breasts
1/4-1/3 cup olive oil
1 tablespoon fresh ginger, grated
2 teaspoons Moroccan curry powder or regular curry powder
1 teaspoon garam masala
1/2 teaspoon sweet paprika
2 cloves garlic, grated
1 teaspoon salt and 1/4 teaspoon ground black pepper
Optional: 1 shallots, sliced
PREP
Pierce chicken with a knife so marinade will soak into the meat.
Combine all ingredients except the chicken in a large resealable plastic bag.
Seal bag and massage the marinade until it’s well mixed.
Add chicken breasts to the bag, squeeze out the air, seal tightly and massage again gently to evenly coat the chicken with the marinade.
Refrigerate for 24 hours and if not possible a minimum of 4 hours but recommend 24 hours for the fullest flavor.
COOK
Preheat a grill pan in the oven at 425°F. Be mindful to use a hand hot mitten and transfer the chicken to heated pan and roast about 10 min per side and until cooked through and an instant-read thermometer registers 165 degrees F.
SERVE
With a side of Toum