How to Make Moroccan Chicken Tomato Stew

Moroccan-Spiced Chicken Skewers

This moroccan chicken stew is inspired by a traditional tagine, a dish which takes its name from the pottery vessel it's made in (a skillet works here).

Recipe Summary Moroccan-Spiced Chicken Skewers

Amazing chicken skewers my mom used to make when I was younger. These are great fresh of the grill and even better reheated. I love to meal prep this and take with me to work.

Ingredients | Moroccan Chicken Tomato Stew

¼ cup extra-virgin olive oil

¼ cup chopped fresh mint leaves

¼ cup chopped fresh cilantro

2 tablespoons fresh lemon juice

2 teaspoons honey

1 ½ teaspoons kosher salt

2 cloves garlic, minced

1 teaspoon paprika

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground cinnamon

¼ teaspoon ground cayenne pepper

4 (6 ounce) skinless, boneless chicken breast halves, cut into 1 1/2 inch cubes

2 cups whole-milk Greek yogurt

½ cup fresh lemon juice

¼ cup finely chopped mint leaves

2 cloves garlic, minced

1 teaspoon finely grated fresh lemon zest

1 teaspoon kosher salt

2 green bell peppers, cut into cubes

1 small red onion, cut into 8 wedges

bamboo skewers, soaked in water for 30 minutes

Directions

Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.

Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.

Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.

Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Info | Moroccan Chicken Tomato Stew

prep: 45 mins cook: 8 mins additional: 5 hrs 2 mins total: 5 hrs 55 mins Servings: 4 Yield: 4 servings

TAG : Moroccan-Spiced Chicken Skewers

World Cuisine, African, North African, Moroccan,