Moroccan Chicken Skewers with Couscous with Currents, Barberries (if I could find them), Mint, and Parsley
Moroccan Chicken Skewers
Marinade:
- 1 small onion, quartered
- ¼ cup fresh lemon juice
- ¼ cup extra-virgin olive oil
- 2-inch piece fresh ginger, peeled and sliced
- 4 garlic cloves
- 2 tbl. ground cumin
- 1 tbl. caraway seeds
- 1 tbl. sambal oelek (or ½ tsp. crushed red pepper flakes)
- 1 tbl. paprika
- 1 tsp. kosher salt
- 1 pinch saffron threads
Chicken:
- 2.5 lbs. boneless, skinless chicken cut into 1.5 in. pieces
- Salt & pepper
- chopped fresh flat-leaf parsley or cilantro
Marinade: Puree the marinade ingredients in a food processor until smooth. Thread the chicken onto bamboo skewers and place in a large baking dish. Pour marinade over chicken and turn to coat well. Cover with plastic and refrigerate overnight.
To make the chicken: Preheat the grill to medium heat. Season chicken with salt and pepper and grill until no longer pink and cooked through, turning frequently, abut 10 minutes.
Transfer the skewers to a platter. Sprinkle with parsley and serve.
Couscous with Currents, Barberries, and Mint
- 3 tbl. extra-virgin olive oil
- 2 garlic cloves, pressed
- 1 tsp salt
- 1 tsp. turmeric
- 2 cups couscous
- 3 green onions, thinly sliced
- 1/3 cup pine nuts, toasted
- 1/3 cup currants
- ¼ cup barberries (optional; found at Persian stores)
- ¼ cup chopped fresh mint
- ¼ cup fresh orange juice
- 2 tbl. chopped flat-leaf parsley
- 1 tsp. grated orange zest
- Salt and pepper
Combine the olive oil, garlic, salt, turmeric, and 2.5 cups water in a heavy, medium-sized saucepan and bring to a boil. Remove the pan from the heat and stir in the couscous. Cover and let stand 5 minutes.
Fluff the couscous with a fork and transfer it to a large bowl. Cool slightly.
Stir in the green onions, pine nuts, currants, barberries, mint, orange zest, orange juice, and parsley. Season with salt and pepper to taste. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.
You’re such a domestic goddess! Presentation is everything and yours looks amazing. I’m sure it was delicious too!
LOVE LOVE LOVE IT…DO YOU WORK???? I think you have way tooooooo much time on your hands…COOKIES?????
You must be working WAY too hard because I haven’t heard from you in while. Maybe you should have blogged about your bathroom renovation. Any new renovation plans?
I’m noticing that your glasses made it intact. Too bad you don’t have pork. Last night I made Pork Chops (2inch thick) with marmalade sauce from Pure Flavor. When you find your pork connection and get this book, try it. Where do you buy the wine?
Word is, there’s a “Pork Store.” We’re planning on checking it out this weekend…along with Sugar Daddy. Thanks for noticing that the glasses are intact. There were only two casualties and one of the to was something that was in the yard that wasn’t supposed to be packed and the other was so insignificant that I can’t remember what it was. The wine we got at the commissary.
Hot damn Jen, that looks amazing. yum yum…
I told you I can cook things other than pizza!
Wow, what an incredibly delicious looking meal. I would follow but I don’t see where to do that on your blog. I love it!! I feel like I am travelling, all from my back porch.
Thanks for stopping by. There’s a “subscribe” button on the tool bar, fourth from the left that you can fill out to follow me. Please come back.