Moroccan Marinade
This marinade is great with chicken, beef, lamb and pork.
Ingredients
- 2 cloves garlic
- 2 tablespoons liquid honey
- 10 star anise "petals"
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme
- 1/4 teaspoon ground chilli
- 1/4 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 cup DYC White Wine Vinegar
- 2 tablespoons tomato paste
- About 20 cm piece orange rind peeled using a potato peeler or paring knife
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1
Crush, peel and finely chop garlic.
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2
Mix all ingredients together in a dish suitable for the meat to be marinated, or a snaplock bag. Add the meat or chicken and refrigerate for 8 hours or overnight.
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3
Drain meat from marinade to cook, basting with marinade during cooking. Makes about 1/2 cup marinade.
