Photo: Moroccan Chicken Skewers with Herb Sauce Recipe
Ingredients
For the chicken:
- 1 tablespoon Hungarian paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 3 boneless, skinless chicken breasts, cut into 1-inch cubes
- 5 (8-inch) wooden skewers, soaked 1 hour
For the Herb Sauce:
- 1/4 cup cilantro leaves
- 1/2 cup mint leaves
- 1/4 teaspoon ground cumin
- 1/2 tablespoon ground ginger
- 1/2 tablespoon kosher salt
- 1 lime, juiced
- 1 1/2 teaspoons honey
- 1/2 cup olive oil
Directions
Preheat the grill or grill pan to medium-high heat.
For the Chicken:
Combine all of the spices, sugar and salt in a large bowl. Add the cubed chicken and toss to coat. Put the chicken on the skewers and lay on the grill. Cook until the chicken is cooked through, turning often so that the spices don't burn, about 10 to 12 minutes. Arrange on a serving platter and serve with the Herb Sauce.
For the Herb Sauce:
Add the fresh herbs, spices, salt, lime juice, and honey to a blender carafe. Blend to combine and with the motor running, slowly add the olive oil. Once combined, taste and adjust the seasoning if necessary, and transfer to a serving bowl.
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By vmnguyen
San Jose, CA
on January 22, 2012
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This was simple to make and the taste was wonderful! The family loved it and can't get enough of this recipe! The sauce definitely made the dish! I doubled on the sauce as some suggested! The only thing I changed was I added a little cayenne pepper to make the sauce a little spicier. Thank you!
By jennifer_6943025
Richmond, VA
on August 16, 2011
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This recipe was easy and delicious! The chicken had a good flavor, but it wasn't too strong. All of my three young children ate it. I'm not a big fan of mint, so I only added a few leaves to the sauce, but I added some lime zest since we love lime. I served the chicken over basmati rice with steamed broccoli. Next time I will double the sauce, it was great on the chicken and the rice!
By Dan Z
Texas
on July 10, 2011
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This chicken was bursting with flavor! The spice combination sounded a little wierd to me, but I gave it a try and am glad that I did. None of the spices were overpowering. You might think that the ginger, or cumin, or cinnamon, or mint will be overpowering. Not even close; the spices marry together to create a wonderful flavor. I used Spanish Paprika because we didn't have any Hungarian in the house. Not sure it makes a lot of difference.
I grilled the chicken skewers on a charcoal grill because I like the smoke flavor. I think that I will skip the skewers next time and grill the breasts whole. The skewers are more for presentation than flavor, and it's easier to cook the breasts whole, plus I don't think that they will dry out as much. The sauce is a must - very flavorful, but it also add moistness to the breast meat, which tends to be dry.
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