Moroccan Marinade

This marinade is great with chicken, beef, lamb and pork.

2 cloves garlic
2 tablespoons liquid honey
10 star anise “petals”
1 teaspoon dried thyme or 2 teaspoons fresh thyme
¼ teaspoon ground chilli
¼ teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ cup DYC White Wine Vinegar
2 tablespoons tomato paste
About 20 cm piece orange rind peeled using a potato peeler or paring knife

Crush, peel and finely chop garlic.
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.
Drain meat from marinade to cook, basting with marinade during cooking. Makes about ½ cup marinade.
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