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Discussion Starter · #1 ·
I’m making Moroccan style chicken on the grill tomorrow and I’m a little stumped what to serve it with. I used to serve it with couscous, tzatziki, and grilled pita along with a salad but now it has to be a completely gluten free meal. I’d like to keep the tzatziki. Maybe potato salad?
 

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Rice can replace the couscous. If the chicken will be on the grill long enough, put young potatoes in a dish under the chicken (under the grate - we keep a reject 9x13 for this) with a bit of liquid to keep them from scorching until the fat starts to drip down onto the potatoes.

Corn tortillas or sopes can be used for the flatbread.
 

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Discussion Starter · #8 ·
The family has vetoed everything and has asked for sweet potatoes. @fatcook I love the potato idea under the chicken but these are just parts, they won't be on the grill long enough to do the job.
 

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Reading your first post, I was going to say: that's obvious, couscous etc.
Totally forgot about the gluten free.

Sweet potatoes will work. I would throw them close to the ashes, about 30-45 minutes before you start your chicken.
Put some onions there as well. They taste pretty awesome fire-roasted
 

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Discussion Starter · #10 ·
The baked sweets went over well, thanks @butzy i steamed them first because it's too hot outside to keep the fire burning too long but they got a nice crust and everyone was happy. It's darn hot here in Greece
 

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Discussion Starter · #13 ·
The sweet potatoes sounds good. The potatoes under the chicken does take a while - I've never made Moroccan chicken so I wasn't sure about the cook time.

I hope you are far from the fires over there.
I've done this many times, stuck potatoes under a lamb or pork shoulder as it spit roasts, haven't done it with a chicken yet but I will. It does take time though and cooking parts is not long enough.
 

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Discussion Starter · #14 ·
Blackened string beans - I got this recipe from Ric before the internet and other than making Greek style string beans with tomatoes, oregano and lemon this in my prefer'd way of making them and everyone loves them.

http://ricorlando.com/recipes/pan-blackened-strings.html
Oh yes this is great, you can season them loads of ways with this exact method. I find that charring them without oil makes it easier to char. Then I toss them in a sauce or vinegraite of some sort. Blistered tomatoes too.
 
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