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Moroccan Spiced Chicken Skewers with Parsley, Almond and Feta Salad

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Moroccan Spiced Chicken Skewers with Parsley, Almond and Feta Salad

North African flavours infuse these delicious chicken kebabs with a combination of fragrant spices and aromatics. The sweet and savoury salad, with its contrasting textures, is the perfect accompaniment. Should there be any chicken left over, it will taste just as good cold.

Preparation time:
25 minutes, plus 1 hour marinating
Cooking time:
12 minutes to 13 minutes
Total time:
37-38 minutes, plus 1 hour marinating 60 minutes 40 minutes
Serves:
 6

Ingredients

  • Parsley Salad
  • 2 tsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • 100g flat-leaf parsley
  • 200g Feta, crumbled
  • 100g blanched Marcona almonds, toasted and chopped
  • 100g pitted dates
  • Spice Rub
  • 1 tbsp coriander seeds
  • 2 tsp cumin seeds
  • 1 cinnamon stick, crushed
  • 6 cloves
  • ¼ tsp saffron strands
  • 1½ tsp ground turmeric
  • 2 large garlic cloves, crushed
  • 1 lemon, grated zest
  • Lemon wedges, to serve
  • 3 tbsp olive oil, plus extra to serve
  • 1 tsp salt
  • 12 boneless chicken thigh fillets (about 1kg)

Method

  1. Make the spice rub. Dry-fry the whole spices and saffron in a frying pan for 2–3 minutes until they start to release their aroma. Cool slightly and grind to form a powder. Mix with the turmeric, garlic, lemon zest, oil and salt. Cut chicken thighs in half, place in a bowl and rub in the spice mixture to coat the chicken. Cover and marinate for at least 1 hour.
  2. Meanwhile, make the salad. Combine the parsley, Feta, almonds and dates in a bowl. Whisk together the oil, vinegar and some salt and pepper, add to the salad and toss well. Soak 12 bamboo skewers in cold water for 30 minutes. Thread two chicken thigh pieces onto each skewer and cook on a preheated barbecue for 12–13 minutes until the chicken is cooked, turning halfway through.
  3. Transfer to a platter, squeeze over some of the juice from the lemon wedges and drizzle with a little extra oil. Serve 2 chicken skewers per person with a mound of the parsley salad.

Drinks recommendation

The richness of the cheese and almonds, allied with nutty moist chicken, paves the way for a classic, creamy Chardonnay.

Comments and images

Average user rating 4 stars out of 5

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firefoodie

firefoodie 24 January 2011 13:27

I served this at a dinner party last weekend and it was fabulous. I used breast instead of thigh and cooked the skewers quicly over hot charcoal. I used metal skewers as even soaked bamboo ones wouldn't stand this kind of heat. The feta salad didn't come out like it should, probably the type of feta I used. It was really creamy and when I mixed it up it turned into more of a dip! Also, I had to use curly parsley, as I couldn't get flat leaf parsley anywhere on the day. Tasted good though. I added some home made unleavened bread, minted yoghurt and a single caper berry as a sort of 'meze' plate.

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4 stars out of 5

Average user rating Based on 17 ratings

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Nutritional Info

Typical values per serving:
Energy 643.0kcal
Sugars 13.1g
Fat 44.7g
Saturated Fat 11.2g
Salt 2.2g

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This recipe was first published on Waitrose.com in July 2006