Wednesday, June 25, 2014

Moroccan Chicken Skewers with Lemon Coriander Couscous

Chicken breast meat is cut into long thin strips and marinated in cumin, turmeric, paprika and lemon juice in this flavorful quick and easy Moroccan dish.  The chicken is threaded onto skewers and broiled to perfection in less than 10 minutes.  Serve it on a bed of lemon coriander couscous with pine nuts.

Servings: 2
Prep Time: 40 minutes (includes 1/2 hour marination)
Cooking Time: 15 minutes
Special Tools: Wooden or Metal Skewers


1 lb. Chicken Breast (boneless, skinless)
2 Tablespoons Olive Oil
2 Garlic Cloves sliced
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Turmeric
1/2 Teaspoon Paprika
2 Teaspoons Lemon Juice
1 Cup Couscous
Lemon Zest and Juice from 1 lemon
1/2 Cup Cilantro chopped
1/4 Cup Pine Nuts

Cut the chicken breasts into long thin strips.  Combine the olive oil, garlic, cumin, turmeric, paprika and lemon juice in a medium bowl. Stir the ingredients to combine.  Add the chicken strips to the bowl and toss to coat the meat in the marinade. Cover the bowl with a plastic wrap and let the chicken marinate for 30 minutes or longer (up to 8 hours) in the refrigerator.

Start the couscous by boiling 1.75 cups water or chicken broth in a small pot.  Add the couscous to the water and bring to a boil.  Cover pot and remove from heat and let sit for 5-8 minutes or until the couscous fully absorbs the liquid.  Fluff the couscous with a fork.  Add the lemon zest, lemon juice, cilantro and pine nuts to the pot and toss the ingredients to combine.  Set aside.

Position one oven rack to the top row.  Preheat the oven to 425 degrees Fahrenheit on broil.  Thread the chicken meat onto skewers and place them onto a rimmed baking sheet lined with aluminum foil.  Pour some of the marinade over the chicken.  Transfer the sheet to the top rack in the oven to broil for 4-5 minutes on each side until fully cooked.

To serve spoon the couscous onto plates and top with the chicken skewers with lemon wedges on the side.  Enjoy.

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