We hit the 90’s consistently for 2 weeks. It was time to take the bags and leave this town where the heat was trapped-in by sky-scrapers. Luckily, I got an invite from my friends Shivani and Mahir to come out to New Jersey. A garden with a pool that was shaded by trees, it was easy to forget just how hot and bothered we were only moments before.

As soon as we got there, Shivani took care of the essentials, such as, handing us a glass of chilled white as Mahir grilled away.

The spread was as Mediterranean and colorful as they come. The chicken thighs were turmeric –tinged chicken and had been soaking up Moroccan spices. Once the flavors had fully penetrated, the thighs were reunited on the barbecue where they got a good-old fashioned searing and sizzle.

As Mahir worked the grill, Shivani finished one of her many salads – Watermelon-Mint-feta.  Crisp, cold, hydrating and in parts salty and creamy –total perfection on a hot day.

 

 

Recipe For Mahir’s Moroccan  Chicken Thighs

Ingredients

Lbs. chicken – boneless breast as well as bone-in skin on thighs and drumsticks

 

Marinade

½ cup chopped fresh cilantro

½ cup chopped fresh parsley

3-4 garlic cloves, minced

Juice of 1 lemon

1 tsp. cumin powder

1/2 tsp. coriander powder

1/8 tsp. turmeric powder

2 tsp. sweet paprika

1 tsp. hot paprika

salt and pepper to taste

Method

1)   Put all ingredients in a blender and pulse to mix well.  Then with motor running, add olive oil to make a smooth past

2)   Marinade for 3-4 hours for maximum flavor

3)   Cook on a hot, clean and well oiled grill and cook through until juices run clear

 

 

Recipe for Shivani’s Watermelon-Mint-Feta Salad

Ingredients

Handful of mint leaves

 

Red onion, thinly sliced

½ cup feta cheese

2 large hothouse cucumbers

3 cups watermelon

Balsamic vinegar

Good quality extra virgin olive oil

Sea salt and black pepper to taste

 

Method

1) Toss the ingredients together gently (avoid breaking the melon or it will make the salad starchy and cloudy). Refrigerate until chilled

2)Drizzle with balsamic vinegar and olive oil  (doesn’t need to be evenly coated)