Lemony Moroccan Chicken with Spiced Yogurt

I love this dish equally when made with bone in thighs, and skewers made with boneless breasts.  As a weeknight dinner, thighs win every time. For a party, skewers are the perfect finger food, and who doesn’t love meat on a stick!? Either way, the tartness of the lemon, heat of the ginger and garlic and depth of spices balance each other out perfectly.

I love to serve this as part of a large lunch spread, when I’m catering an event that is hosting a variety of food preferences.  Paired with a large Greek salad, assorted olives, quinoa tabbouleh and hummus, and it’s a spread that will make the vegans and the primal folks happy. And that’s no easy feat!

As part of a finger food party, these skewers are a great alternative to the classic satay that is often paired with too-sweet peanut sauce.  (stay tuned for a new take on that!)

It might seem strange to throw whole peeled lemons into a blender, but it works, and adds the perfect tartness to the finished dish.

If you cut off the top & bottom of the lemon and score with a knife it makes for easy lemon peeling

Lemony Moroccan Chicken Thighs

2 pounds boneless skinless chicken breasts, or bone-in, skin-on thighs
2 lemons, peeled like oranges and cut in half
3/4 t cumin
3/4 t coriander
1/2 t tumeric
1 t sea salt
1/8 t cinnamon
1 T honey
3 quarter sized slices fresh ginger, peeled
4 cloves garlic, smashed

  • If using bamboo skewers, soak them in water for one hour to prevent them from burning. Slice the chicken into long thin strips.
  • Combine the remaining ingredients in a blender and puree.
  • Reserve 3 T of the marinade, and add the rest to the chicken in a glass dish. Marinate for one hour if using breast meat, two if using thigh (much longer, and the chicken will begin to cook in the citrus).
  • Thread chicken onto skewers, if applicable
  • Heat your grill to medium.  Grill skewers for 3-4 minutes on each side, or until cooked through. If you’re serving these at a party, you can undercook them a bit and finish in the oven so you’re not a slave to the grill.
  • If grilling thighs, cook for about 10-15 minutes on each side, or until cooked through.

Serve with Spiced Yogurt, if desired:

Combine the reserved marinade with 1 C full fat plain yogurt*.  Stir to combine.

*depending on how you’re serving the dish, you can use either thick Greek yogurt, or the thinner European variety.  It’s good either way, and totally up to you.

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