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Moroccan-spiced chicken skewers
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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
1 red onion, cut into small chunky wedges
½ x 25g pack mint, leaves roughly chopped
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.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in April 2018.