International Eats: Moroccan Chicken Brochettes

July 22, 2014  |  

Next time you want to change up your chicken game, do not rush the family over to a restaurant instead grab a fun and delicious recipe. Not only is this Moroccan Chicken Brochette delicious – it’s easy! And what’s more the chicken is great to use for other dishes throughout the week. Morocco is known for its extensive use of herbs and spices and this recipe brings a of mix ground cumin, paprika and parsley for a flavor you and the family will love.

Thanks to our friends over at Epicurious we have a new, quick and easy meal to put into rotation. Epicurious also notes that, “dark-meat chicken is the best for grilling: unlike lean breasts, thighs have plenty of fat, so they won’t dry out.”
ingredients

Garlic Sauce:
4 garlic cloves, finely chopped
Kosher salt
1/3 cup olive oil
3 tablespoons plain yogurt

Chicken:
2 pounds skinless, boneless chicken thighs, cut into 2″ pieces
2 garlic cloves, chopped
1/2 cup finely chopped fresh flat-leaf parsley
2 teaspoons ground cumin
2 teaspoons paprika
1/4 teaspoon crushed red pepper flakes
Kosher salt
Vegetable oil (for grilling)
Warm pita bread, labneh (Lebanese strained yogurt),chopped tomatoes, and fresh mint leaves (for serving)
special equipment: Sixteen 8″ bamboo or metal skewers

preparation

Garlic Sauce:
Place garlic in a mortar; season with salt and pound to a very fine paste. (Alternatively, place garlic on a cutting board, season with salt, and mash with the side of a chef’s knife.) Transfer garlic paste to a small bowl and gradually whisk in oil.

Very gradually whisk yogurt into garlic mixture until emulsified. (Add too fast and sauce will break. If it does break, gradually whisk in 1 teaspoon water just before serving.)

Do ahead: Garlic sauce can be made 6 hours ahead. Cover and chill.

Chicken:
Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours.

Prepare grill for medium-high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8-12 minutes. Serve with garlic sauce, pita bread, labneh, tomatoes, and mint.

Do ahead: Chicken can be marinated 12 hours ahead. Keep chilled.

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