Best 2 Moroccan Chicken Brochettes Recipes
Tantalize your taste buds with the exotic flavors of Morocco with our delectable Moroccan chicken brochettes. Succulent chicken cubes, marinated in a blend of aromatic spices, are skewered and grilled to perfection. These tender and juicy brochettes are served with a flavorful dipping sauce, tantalizing your senses with every bite.
In this comprehensive guide, we present a collection of delectable Moroccan chicken brochette recipes that will transport you to the vibrant streets of Marrakech. From the classic chicken brochette with its traditional marinade to tantalizing variations featuring succulent vegetables, zesty herbs, and exotic spices, our recipes cater to every palate.
Discover the secrets of creating the perfect marinade, using a harmonious blend of spices like cumin, paprika, ginger, and turmeric to infuse the chicken with irresistible flavor. Learn the art of grilling the brochettes to achieve a charred exterior and a moist, tender interior.
Accompany your brochettes with a selection of vibrant dipping sauces, ranging from the classic chermoula sauce with its vibrant green color and herbaceous flavor to the spicy harissa sauce that adds a fiery kick. Experiment with different accompaniments like grilled vegetables, fluffy couscous, or refreshing salads to complete your Moroccan feast.
Whether you're hosting a festive gathering or seeking a culinary adventure, our Moroccan chicken brochette recipes will guide you every step of the way. Prepare to embark on a flavor-filled journey that will leave your taste buds craving more.
MOROCCAN CHICKEN TAGINE
Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It's company-worthy yet easy to throw together.
Provided by Jennifer Segal
Categories Dinner
Time 1h
Yield 4 to 6
Number Of Ingredients 18
Steps:
- Combine the spices in a small bowl and set aside. Zest the lemon. Combine 1 teaspoon of the lemon zest with 1 minced garlic clove; set aside.
- Season both sides of chicken pieces with 2 teaspoons salt and ½ teaspoon pepper. Heat the oil in a large heavy-bottomed Dutch oven or pan over medium-high heat until beginning to smoke. Brown the chicken pieces skin side down in single layer until deep golden, about 5 minutes; using tongs, flip the chicken pieces over and brown the other side, about 4 minutes more. Transfer the chicken to a large plate; when cool enough to handle, peel off the skin and discard. Pour off and discard all but 1 tablespoon of fat from the pan.
- Reduce the heat to medium. Add the onion and cook, stirring occasionally, until they have browned at the edges but still retain their shape, 5 to 7 minutes (add a few tablespoons of water now and then if the pan gets too dark). Add the remaining minced garlic and cook, stirring, until fragrant, about 30 seconds. Add the spices and flour and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the broth, honey, remaining lemon zest, and ¼ teaspoon salt, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Add the chicken (with any accumulated juices) back in, reduce the heat to medium-low, cover and simmer for 10 minutes.
- Add the carrots, cover, and simmer until the chicken is cooked through and the carrots are tender-crisp, about 10 minutes more.
- Stir in the olives, reserved lemon zest-garlic mixture, cilantro, and 1 tablespoon of the lemon juice; taste the sauce and adjust seasoning with salt, pepper, and more lemon juice, if desired. Serve with couscous.
- Note: Don't fret too much over trimming the chicken thighs. The skin gets removed midway through the cooking process and most of the fat will cook off and get drained. I usually just take kitchen shears and quickly snip off any excess skin or fat. Cracked green olives are olives that have been 'cracked' or split open before curing, allowing the brine or marinade to penetrate. You can find them in your supermarket's olive bar, or substitute any green olive that you like.
- Make-Ahead: After you have completed the step of cooking the carrots, the dish can be refrigerated for up to 2 days. To serve, gently warm on the stove until the chicken is heated through, then proceed to the step where the olives and remaining ingredients are added.
Nutrition Facts : ServingSize 1 chicken thigh, Calories 367, Fat 13 g, Carbohydrate 14 g, Protein 47 g, SaturatedFat 3 g, Sugar 7 g, Fiber 2 g, Sodium 794 mg, Cholesterol 215 mg
MOROCCAN-STYLE GRILLED CHICKEN BROCHETTES
I got this recipe from a Low Calorie better Homes and Gardens (Spring 1998) I'm really not a low calorie kind of person (I should be...) but this is a delicious meal. Enjoy! Preparation time includes 2 hour marinating time.
Provided by MsPia
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine vinegar, honey, oil, garlic, cumin, paprika, cayenne, salt and cinnamon in a small bowl.
- Rinse chicken; pat dry with paper towels. Cut each chicken breast into 4 lengthwise strips. Thread chicken, accordion-style, on eight 8-inches skewers. (If using wooden skewers, soak in water for 30 minutes).
- Place in a 3-quart rectangular baking dish. Pour marinade over chicken. Cover and refrigerate for 2 to 4 hours, turning skewers occasionally. Remove chicken from marinade; reserve marinade.
- Grill skewers on the rack of an uncovered grill over medium-hot coals for 8 to 10 minutes, or till chicken is tender and no longer pink, turning and brushing with reserved marinade halfway through grilling time. Or, place skewers on the unheated rack of a broiler pan. Broil skewers 4 inches from heat for 5 minutes. Turn and brush with reserved marinade; broil3 to 5 minutes more or until chicken is tender and no longer pink.
- Or, preheat gas grill. Adjust heat for direct cooking. Place skewers on grill rack directly over medium-hot heat. Grill uncovered as directed.
Nutrition Facts : Calories 199.8, Fat 6.5, SaturatedFat 1.1, Cholesterol 75.5, Sodium 210.8, Carbohydrate 9.3, Fiber 0.2, Sugar 8.7, Protein 25.2
Tips:
- For the best flavor, use a good quality olive oil. Extra virgin olive oil is the best choice, but regular olive oil will also work.
- If you don't have a food processor, you can chop the vegetables by hand. Just be sure to chop them very finely so that they cook evenly.
- If you don't have wooden skewers, you can use metal skewers. Just be sure to soak the metal skewers in water for at least 30 minutes before using so that they don't burn.
- If you're using chicken thighs, you can bone and skin them yourself or you can buy them boneless, skinless chicken thighs.
- Cook the chicken brochettes over medium heat so that they cook evenly without burning.
- Serve the chicken brochettes with your favorite dipping sauce, such as tzatziki sauce, hummus, or chimichurri sauce.
Conclusion:
Moroccan chicken brochettes are a delicious and easy-to-make dish that is perfect for a summer cookout or party. The chicken is marinated in a flavorful смесь специй, then grilled until cooked through. The chicken brochettes can be served with a variety of dipping sauces, such as tzatziki sauce, hummus, or chimichurri sauce.
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