Serves 6
490 min
North African Chicken Skewers with Couscous
Recipe GLPR0777bf090646c3
Tender chicken cubes marinated in warm spices—cumin, turmeric, cinnamon, smoked paprika, and saffron—then threaded onto skewers with brined green olives and preserved lemon wedges. The skewers are broiled until golden and served over fluffy couscous seasoned with fresh cilantro. A vibrant, aromatic main course inspired by North African flavors.
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Ingredients
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp smoked paprika
½ tsp saffron threads
1 garlic clove, minced
½ cup fresh cilantro, chopped
3 Tbs olive oil
3 lb boneless, skinless chicken breast, cut into 1½-inch cubes
32 pitted green olives
2 preserved lemon, cut into eighths
Directions
In a shallow glass bowl, combine the cumin, turmeric, cinnamon, smoked paprika, saffron threads, minced garlic, fresh cilantro, and olive oil. Stir until the spices are well distributed throughout the oil and form a fragrant paste.
Add the chicken breast cubes, pitted green olives, and preserved lemon pieces to the spice mixture. Toss everything together until the chicken and olives are evenly coated with the marinade.
Cover the bowl with plastic wrap and refrigerate for 4 to 8 hours, allowing the chicken to absorb the spice flavors.
Submerge 8 wooden skewers in water and soak for 30 minutes. Meanwhile, position an oven rack 4 to 5 inches from the broiler element and preheat the broiler.
Remove the marinated chicken, olives, and lemon from the refrigerator. Thread the chicken cubes, olives, and lemon pieces onto the soaked skewers in an alternating pattern, dividing the ingredients evenly among all 8 skewers. Leave a small space between each piece to ensure even cooking; do not pack them tightly.
Discard any remaining marinade. Arrange the skewers on a rimmed baking sheet in a single layer.
Broil the skewers for approximately 5 minutes until the chicken develops light brown marks on one side.
Carefully turn the skewers over and broil for another 5 minutes until the chicken reaches an internal temperature of 165°F, appears golden brown, and is opaque throughout.
While the skewers broil, prepare the couscous: Place the couscous in a heatproof bowl.
Pour boiling water over the couscous, cover the bowl tightly with a lid or foil, and let it stand undisturbed for approximately 5 minutes until all the liquid is absorbed.
Remove from heat and fluff the couscous with a fork, breaking up any clumps. Stir in a drizzle of olive oil and the fresh cilantro. Season to taste with salt and pepper.
Divide the warm couscous among 6 warmed serving plates. Top each portion with one skewer, then serve immediately while the chicken is still hot.
