Forget dry, overcooked, plain taouk. Using thighs instead of breasts, salting before marinading and not overcooking the taouk makes all the difference. This is the best taouk you’ll have all summer long; my friend Alfred agrees. Check out the full video on my YouTube channel.

The best Taouk recipe you will ever try! Forget all about the dried out overcooked chicken breast Taouk, we're going to use deboned chicken thighs instead! Check it out

Start by salting the chicken thighs (1.5 kg) and leave it aside so that the salt is well incorporated in the chicken.

For the chicken Marinade:
300 gr of Mayonnaise
200 gr of full-fat Laban
20 gr of vinegar
1/4 tsp of cayenne pepper
1/2 tsp salt
some cinnamon
pinch of nutmeg
dry ginger to taste
3 garlic cloves
Black pepper to taste

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