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    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.

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

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