- Spice Grinder (for grinding whole North African spices into powder form)
- Kitchen Blender (for combining ingredients smoothly if needed)
- Meat Tenderizer (to tenderize chicken breasts before marinating)
- Cutting Board (for safely preparing and handling raw ingredients)
- Mixing Bowls (used for mixing spices and other components of the recipe)
- Grill Pan or Barbecue (central to grilling the chicken breasts)
- Meat Thermometer (to ensure safe internal temperature of the chicken)
- Basting Brush (for applying oils or spice mixtures onto the chicken during grilling)
- Garlic Press (for mincing garlic easily, which is likely included in the North African spice paste)
- Stirring Spoon/Spatula (for stirring and flipping the chicken on the grill)
- Food Storage Containers (to store leftovers or marinate the chicken if not done immediately before cooking)
8 (2-inch-long) dried hot red chiles
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon caraway seeds
2 tablespoons minced garlic
1 tablespoon black peppercorns
2 teaspoons kosher salt
5 tablespoons olive oil
4 large chicken breast halves with skin and bone (about 3/4 pound each)
an electric coffee/spice grinder or a mortar and pestle; a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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