top of page

Let's Talk Chicken

In my book, I share the story of a very special German couple. While this recipe may not be tried, it truly was given to me by "Greta Schmidt", scribbled on a small piece of notebook paper, which I've kept all these years:

Mix together one pack of Lipton onion soup, and one 8oz. Russian dressing, one can of whole cranberry sauce, put in chicken, and bake for about 40 minutes.

She doesn't say how much chicken, she doesn't mention the oven temperature (and she spelled whole "hohl"), but she swore it was Gunther's favorite!

Here's one I have tried, and it is outstanding!

Grilled Moroccan Chicken

1 1/2 pounds boneless skinless chicken breasts

1/4 cup olive oil

1 tsp. salt

1 tsp. sugar

3 garlic cloves minced

2 tsp. paprika

1 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. ground ginger

1/4 tsp. ground turmeric

1/4 tsp. ground cinnamon

1/8 tsp. cayenne pepper

Place the chicken breasts between two sheets of wax paper and pound with a meat mallet until 1/2 inch thick. (If they're super thick, I sometimes split each one into two thinner pieces.)

Mix all of the remaining ingredients into a measuring cup.

Place the chicken into a zip-lock bag and pour the marinade into the bag, press the air out and seal shut. Massage the marinade into the chicken until evenly coated, place the bag into a bowl (to prevent leaks), and put it in the refrigerator to marinate for 5-6 hours. (I sometimes do this the night before.)

Once the chicken has finished marinating - fire up the grill! Place the chicken on the grill, spoon marinade over the top, and grill for several minutes on each side. Do not overcook, but chicken should reach an internal temperature of 165 degrees to be considered safe to eat. Serve with rice, or couscous for an authentic Moroccan meal.

Since the weather's getting cooler, I wonder if this would work on a George Foreman grill...


bottom of page