Moroccan Chicken Brochettes Recipes

MOROCCAN CHICKEN

Steps:

• Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
• Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
• Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

MOROCCAN-STYLE GRILLED CHICKEN BROCHETTES

Steps:

• Combine vinegar, honey, oil, garlic, cumin, paprika, cayenne, salt and cinnamon in a small bowl.
• Rinse chicken; pat dry with paper towels. Cut each chicken breast into 4 lengthwise strips. Thread chicken, accordion-style, on eight 8-inches skewers. (If using wooden skewers, soak in water for 30 minutes).
• Place in a 3-quart rectangular baking dish. Pour marinade over chicken. Cover and refrigerate for 2 to 4 hours, turning skewers occasionally. Remove chicken from marinade; reserve marinade.
• Grill skewers on the rack of an uncovered grill over medium-hot coals for 8 to 10 minutes, or till chicken is tender and no longer pink, turning and brushing with reserved marinade halfway through grilling time. Or, place skewers on the unheated rack of a broiler pan. Broil skewers 4 inches from heat for 5 minutes. Turn and brush with reserved marinade; broil3 to 5 minutes more or until chicken is tender and no longer pink.
• Or, preheat gas grill. Adjust heat for direct cooking. Place skewers on grill rack directly over medium-hot heat. Grill uncovered as directed.

MOROCCAN CHICKEN BROCHETTES

Steps:

• 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.