Moroccan Chicken Skewers

INGREDIENTS

  • 1/4 cup Australian currants
  • 2 tspn ground cinnamon
  • 2 tspn Ras el Hanout
  • To season Sea salt
  • To season Sea salt
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Dice each chicken thigh into 6 even pieces, set aside.

Place the currants and Verjuice into a small pot and place over low heat to cook for 5 minutes, then remove and set aside and allow to soak for 10 minutes.

Place the soaked currants along with any remaining Verjuice into a large mixing bowl, then add the ginger, cinnamon, ras el hanout, and olive oil. Season with a good pinch of salt and mix together well.

Add the chicken to the marinade and mix to coat well. Cover with cling wrap and place into the fridge to marinate for at least 1 hour.

Meanwhile, soak 12 wooden skewers in water, this will prevent them from burning when being cooked.

Remove the marinated chicken from the fridge, then divide the chicken pieces into 12 even portions. Thread chicken onto skewers and place it onto a tray. Pour over any remaining marinade.

Preheat a griddle pan or BBQ on high heat. Once hot, cook the skewers for 7 – 8 minutes on each side, and while they are cooking, pour over any excess marinade.

Check that the chicken is cooked through, then remove and allow to rest for 5 minutes. Serve alongside salad greens.

Tip: depending on the size of the pan, you may need to cook the skewers in 2 or 3 batches. If you overcrowd your pan the skewers will stew rather than fry & caramelise.