Recipe by Annabel Langbein
Ingredients
- 1o boneless chicken thighs, cut into thirds or quarters
- 1/2 recipe of chermoula marinade
Chermoula Marinade
- 2 cloves garlic, crushed
- 2 tbsp finely chopped fresh ginger
- 1 tsp ground ginger
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 2 tsp brown sugar
- 1 tsp salt
- juice and finely grated zest of 2 lemons
- 1 cup unsweetened runny natural yoghurt
- 1/2 cup coriander leaves
- 2 tbsp preserved lemons
Method
- To make the marinade, place all ingredients except the preserved lemons in a food processor or blender and whiz until smooth. Stir in preserved lemons.
- Place the chicken pieces in a bowl and stir through the chermoula marinade. Marinate the chicken in the fridge for at least an hour or up to 24 hours.
- Soak 20 wooden chopsticks in water for at least half an hour. When you are ready to cook the chicken lift it out of the marinade and slide 2-3 pieces onto each skewer. Shake off and discard any leftover marinade (because it contains the juices of raw chicken this cannot be reused).
- Lightly oil a frypan or BBQ hot plate and cook the chicken over a medium heat for about 5-6 minutes on each side, or until fully cooked and golden.
- Transfer the cooked skewers to a serving plate and serve immediately.
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