|| spring veggie & lemon morrocan chicken skewers with minted goat cheese yogurt ||


moroccan chicken

1 1/2 pounds boneless skinless chicken, cut into bite size cubes

2 cloves garlic

1″ piece fresh ginger, peeled & roughly chopped
2  1/2 -1 tsp cayenne pepper
2 tbsp fresh cilantro
2 tbsp fresh parsley
1 tbsp smoked paprika
1/2 tbsp cumin
1/2 tsp cinnamon
1 tsp sea salt
1 tsp black pepper
1/2 c olive oil
1 (6 ounce) jar marinated artichoke quarters
brussel sprouts
2 small to medium lemons, grated & juiced

lemon herb vinaigrette
1/2 c olive oil
1 tbsp fresh parsley, chopped
1 tbsp sea salt
1 tsp honey
1/2 a lime, juiced
minted goat cheese yogurt
1/2 c plain greek yogurt (I use 0%)
2 tbsp fresh mint, chopped
1/2 tsp crushed red pepper flakes
1/2 lemon, juiced
sea salt and pepper, to taste
2 ounces goat cheese, crumbled

1. place the chicken in a gallon size ziplock bag or medium size bowl

2. to the bowl of a food processor add the garlic, ginger,   cayenne pepper, cilantro, parsley, smoked paprika, cumin, sea salt & pepper. process 1-2 minutes or until everything is finely chopped. stream in 1/2 cup olive oil. pour the marinade over the chicken and toss well. place in the fridge for at least 2 hour or overnight. 
3. meanwhile make the vinaigrette. add the lemon zest and juice to a small sauce pot. bring mixture to a simmer and simmer for about 1 minute or until the zest absorbs the juice. WATCH CLOSELY, you do not want the zest to get burnt to the pan. Spoon the zest out of the pot and into a small bowl. add the olive oil, parsley, salt, honey and lime juice. Whisk to combine. Set aside.

4. to make the minted goat cheese yogurt mix together the greek yogurt, chopped mint, crushed red pepper flakes, lemon juice and a pinch of sea salt & pepper. stir in the crumbled goat cheese. place in the fridge until ready to use

5. lightly oil the grates of the grill & preheat the grill. thread the chicken, brussel sprouts & artichokes onto metal skewers (or wood skewers that have been soaked in water).  place the chicken on the grill until the chicken is golden and no longer pink in the center (about 5 minutes each side.) serve the chicken with the the lemon herb vinaigrette and the mint goat cheese yogurt

* adapted from rachel ray magazine april 2014


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