Moroccan Chicken Kabobs Recipe
Ingredients
1 1/4 pounds boneless, skinless chicken thighs, cut in
2-inch pieces
1 tablespoon lemon juice
1 tablespoon minced fresh ginger
1 1/2 teaspoons cumin
1 teaspoon sesame oil
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon cinnamon
2 medium zucchini, cut in 1 1/2-inch pieces
8 cherry tomatoes
1 tablespoon vegetable oil
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups chicken broth
1 tablespoon butter
1 cup couscous
1/2 cup chopped green onion
Cooking Instructions
In medium bowl, mix together lemon juice, ginger, cumin, sesame oil, coriander, paprika and cinnamon. Add chicken, cover and refrigerate at least 30 minutes. Loosely thread 4 skewers, alternating chicken with vegetables. (If using wooden skewers, soak in warm water for 30 minutes to prevent burning.) Brush lightly with vegetable oil; sprinkle with salt and pepper. Arrange on broiler pan sprayed with nonstick cooking spray and place in oven. Broil about 4 inches from heat, turning occasionally, about 12 minutes or until fork can be inserted in chicken with ease. In medium saucepan over high heat, place chicken broth and butter and bring to a boil; stir in couscous. Remove from heat, cover and let stand 5 minutes. Stir in green onions. Arrange couscous on platter with kabobs on top. Makes 4 servings.