Moroccan Chicken Skewers
Freeze the chicken skewers in the marinade and then just transfer to the cooler to thaw during the trip to the campground. Serve with corn on cob, grilled potato slices or couscous.
Servings: 6 to 8
Ingredients:
Moroccan Chicken Skewers Photography by Edward Pond
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 143 |
| pro | 26 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | trace |
| chol | 67 mg |
| sodium | 202 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 5% |
| vit A | 1% |
| vit C | 3% |
| folate | 2% |
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6 boneless skinless chicken breasts (or 8 boneless skinless chicken thighs), about 2 lb (1 kg)
1 tbsp (15 mL) grated orange rind
1 tbsp (15 mL) vegetable oil
2 cloves garlic, minced
1 tsp (5 mL) each ground coriander and cumin
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each hot pepper flakes and pepper
Preparation:
Cut chicken into 1-inch (2.5 cm) cubes; thread onto wooden or metal skewers.
In resealable plastic bag or shallow dish, combine orange rind, oil, garlic, coriander, cumin, salt, hot pepper flakes and pepper; add chicken and turn to coat. (Make-ahead: Freeze for up to 2 weeks.)
Place skewers on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 8 minutes.
Additional Information
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Variation
Moroccan Pork Skewers: Replace chicken with 2 pork tenderloins, each 12 oz (375 g); trim excess silverskin. Increase cooking time by 5 minutes.
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Source
Canadian Living Magazine: August 2004
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