Yesterday I ate the Morrocan Chicken Brochettes for lunch and there's only one thing I can say.........
Get up now, and cook this, juicy, elevated flavors dish.
I'm so impressed by how this Moroccan Chicken Brochette dish tastes. This quick and easy dish will be a perfect weeknight meal, or for meal prep. I combined the Moroccan Chicken brochettes with the leftover lentil & Butternut Squash Stew from last week. No, you don't have to look for the recipe......I GOT YOU!
I cook it, I eat it, so I know you'll love it!
INGREDIENTS:
Garlic Sauce
4 garlic cloves, finely chopped
Kosher salt
⅓ cup olive oil
3 tbsp plain yogurt
Chicken
2 pounds skinless, boneless chicken thighs, cut into 2” pieces
2 garlic cloves, chopped
½ cup finely chopped fresh flat-leaf parsley
2 tsp ground cumin
2 tsp paprika
¼ tsp crushed red pepper flakes
Kosher salt
Olive oil
Lentil & Butternut Squash
1 medium onion, halved
8 garlic cloves, peeled, 3 finely chopped
1 carrot, cut into chunks
1 lb Green Lentils (2 1/4 cups), picked over and rinsed
3 tbsp extra-virgin olive oil
Kosher salt
1 lb butternut squash, peeled and cut into 1/2-inch chunks
2 tsp ground cumin
1 tbsp plus 1 teaspoon sweet paprika
1 tsp Marash or Aleppo pepper
1 tsp harissa (if you can't find make homemade)
2 cups vegetable stock or water
One 14-ounce can crushed tomatoes
1 jalapeño, seeded and finely chopped
2 tbsp fresh lemon juice, plus lemon wedges for serving
Freshly ground pepper
Special Equipment
Sixteen 8” bamboo or metal skewers
DIRECTIONS:
Garlic Sauce (for chicken)
Place garlic in a mortar; season with salt and pound to a very fine paste. (Alternatively, place garlic on a cutting board, season with salt, and mash with the side of a chef’s knife.) Transfer garlic pastes to a small bowl and gradually whisk in oil.
Very gradually whisk yogurt into garlic mixture until emulsified. (Add too fast and the sauce will break. If it does break, gradually whisk in 1 tsp. water just before serving.)
DO AHEAD: Garlic sauce can be made 6 hours ahead. Cover and chill.
Chicken
Note: If you're cooking the Lentil & Butternut Squash stew on the same day as the chicken do the stew recipe below first.
If you're using wooden skewers, soak them in water while you're marinating the chicken, so they do not burn in the oven.
Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill for 30 minutes if you're cooking that day, but if you have time, let it marinate for at least 2 hours.
DO AHEAD: Chicken can be marinated 12 hours ahead. Keep chilled.
Preheat oven the oven to 450 degrees and line a baking dish with aluminum foil. Note: I used a glass baking dish and used the edges to hold the skewers on the back sheet sides.
When you're ready to cook the chicken, thread chicken onto skewers. Leave a little space between the skewers.
Bake for 15 minutes and try to turn the chicken and bake for another 10 minutes.
Remove chicken from the oven and let sit 5 minutes.
Lentil & Butternut
DO AHEAD: You can make this ahead of cooking chicken. I provided this recipe on another dish but wanted to here too.
In a medium saucepan, combine 1 onion half with the whole garlic cloves, the carrot, and the lentils. Add enough cold water to cover the lentils by 2 inches. Bring to a boil over high heat, then cover and simmer over moderately low heat until the lentils are just tender, 25-30 minutes. Drain; discard the onion, carrot, and garlic.
Meanwhile, in a large enameled cast-iron casserole or Dutch oven, heat the olive oil over moderately high heat.
Finely chop the remaining onion half and add it to the casserole along with the chopped garlic and a pinch of salt. Cook, stirring frequently until the onion is softened.
Add the squash, season with salt and cook, stirring frequently, until golden.
Add the cumin, paprika, Marash pepper and harissa, and cook, stirring, for 1 minute.
Stir in the vegetable stock and tomatoes and bring to a boil. Reduce the heat, cover, and simmer until the squash is tender about 15 minutes.
Stir the lentils, jalapeño, and lemon juice into the casserole and season with salt and pepper.
Once everything is done you can plate the dish by leaving on the skewers, served with garlic sauce on chicken, with stew on the side or you can meal prep by taking chicken off skewers and adding stew evenly between meal prep containers.
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