zoom Moroccan-spiced chicken skewers
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Moroccan-spiced chicken skewers

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Moroccan-spiced chicken skewers

    • Preparation time: 30 minutes, plus marinating
    • Cooking time: 25 minutes
    • Total time: 55 minutes, plus marinating

    Serves: 4

    Ingredients

    500g Greek-style natural yogurt
    1 lemon, zest and juice
    2 tbsp olive oil
    2 garlic cloves, crushed
    2 tsp salt
    pinch chilli flakes
    1 tsp ground cumin
    1 tsp ground coriander
    1 tsp ground black pepper
    1 tsp ground cinnamon
    ½ x 25g pack flat leaf parsley, ½ finely chopped, ½ roughly chopped
    8 chicken thigh fillets
    300ml fresh chicken stock
    200g couscous
    1 red onion, cut into small chunky wedges
    ½ x 25g pack mint, leaves roughly chopped

    • 1 tsp ground coriander • 1 tsp ground black pepper • 1 tsp ground cinnamon • ½ x 25g pack flat leaf parsley, ½ finely chop...
    • 1 tsp ground coriander • 1 tsp ground black pepper • 1 tsp ground cinnamon • ½ x 25g pack flat leaf parsley, ½ finely chop...

    Method

    1. In a jug, whisk 250g yogurt and ½ the lemon juice with the oil, garlic, salt, spices and finely chopped parsley; set aside. Trim any excess fat and sinew from the chicken, cut into bite-sized chunks, put in a bowl and massage in the yogurt mixture. Leave to marinate for 20 minutes. Meanwhile, if using wooden skewers, soak 8 in cold water. Whisk the remaining 250g yogurt with the lemon zest and remaining juice; season.

    2. Bring the chicken stock to the boil in a small pan. Put the couscous in a heatproof bowl, then pour over the stock, cover with a plate and set aside for 10 minutes.

    3. Meanwhile, heat a barbecue or griddle pan to smoking hot, and preheat the oven to 180°C, gas mark 4. Thread the marinated chicken and the onion onto the skewers and cook, turning occasionally, for 10-12 minutes, until coloured and a little charred, then transfer to the oven to cook for a further 10 minutes (until cooked through). Fluff up the couscous with a fork, season and fold through the roughly chopped parsley and mint. Serve alongside the skewers, with the dressing on the side.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue

    Comments

    Average user rating

    3 stars

    Glossary