Miso-Yogurt Chicken Skewers with Green Olives and Dates
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 292
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 35
- Dietary Fiber
- 3
- Sugar
- 14
- Protein
- 14
- Cholesterol
- 43
- Sodium
- 444
- Total: 45 min
- Active: 35 min
Ingredients
4 large boneless skinless chicken thighs (about 2 pounds)
Kosher salt
2 cups Greek yogurt
2 cloves garlic, grated
1/4 cup miso
2 tablespoons honey
Zest and juice of 1 lemon
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium red onion, sliced
1 cup pitted green olives, halved
1 cup pitted dates, halved if large
3 tablespoons unsalted butter
2 tablespoons sesame seeds
1 teaspoon cumin seeds
1 teaspoon ground cinnamon
2 cups chicken broth
2 cups couscous
Directions
Special equipment:
8 metal, wooden or bamboo skewers- If using wooden or bamboo skewers, soak 8 in water for at least 15 minutes before threading to ensure they don’t burn.
- Pat the chicken dry with paper towels. Using a sharp knife or kitchen shears, cut the chicken thighs in half lengthwise. Season both sides with salt and set aside.
- Stir together the yogurt, garlic, miso, honey, lemon zest, half of the lemon juice and 1 tablespoon of the olive oil in a large bowl. Reserve half of the mixture in a separate small bowl to use as a dipping sauce. Add the chicken to the large bowl, toss to combine and let marinate while you prepare the remaining ingredients (see Cook’s Note).
- Heat 2 tablespoons of the remaining oil in a medium skillet over medium-high heat. Add the onion and cook, stirring frequently, until it starts to brown, 5 to 7 minutes. Add the olives and cook, stirring occasionally, until warmed through, 2 to 3 minutes more. Add the dates and cook, stirring occasionally, until warmed through, about 1 minute. Remove from the heat and add the remaining lemon juice. Stir to combine and set aside.
- Melt the butter with the remaining 1 tablespoon oil in a small saucepan over medium heat. Add the sesame seeds, cumin seeds and cinnamon. Cook, stirring, until fragrant and toasted, 2 to 3 minutes. Add the broth and bring to a boil. Stir in the couscous and a generous 4-finger pinch of salt. Cover, remove from the heat and let the couscous sit until all the liquid has been absorbed, 5 to 6 minutes. Fluff with a fork.
- Meanwhile, heat a large, heavy skillet, griddle or grill pan over medium-high heat until smoking. Thread the chicken onto 8 skewers. Spread any marinade left in the bowl over the chicken so it's evenly covered. Drizzle with olive and evenly coat the surface with a brush or paper towel. Add the chicken to the skillet and cook, turning the skewers every 3 to 4 minutes, until the chicken is browned and cooked through, 14 to 16 minutes. If the chicken sticks to the pan, wait to move it until it releases easily.
- Divide the skewers among plates. Put a generous scoop of couscous on each and top the couscous with the onion mixture. Place a dollop of the reserved yogurt sauce alongside, for dipping. Enjoy!
Cook’s Note
If you have extra time, marinate the chicken for up to 8 hours or overnight in the refrigerator.