Candia Community Woman's Club

Recipe of the month

MOROCCAN LEMON HERB CHICKEN SKEWERS

Recipe provided by Lisa C.. "Time to pull the grill out and fire it up! Enjoy a simple chicken dish with lots of flavor!"

Ingredients

• MARINADE & CHICKEN
• 1 1/2 cups EVOO
• 3 tablespoons chopped fresh thyme
• 3 tablespoons paprika
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon ground cumin
• 3 cloves garlic, chopped
• 3/4 teaspoon ground ginger
• 6 boneless, skinless chicken breasts (3 lbs. total), cut into 1 1/2inch cubes
• LEMON-HERB VINAIGRETTE
• 1/4 cup thin lemon peel strips
• 1/4 cup fresh lemon juice
• 1 tablespoon salt
• 1/4 cup plus 3 tbsp. EVOO
• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon fresh lime juice

Directions

1. In a large bowl, mix the first 8 ingredients. Add the chicken; toss to coat. Cover and refrigerate for at least 6 hours or overnight. Bring to room temperature before grilling.
2. In a small skillet, combine the lemon peel, lemon juice and salt. Cover and simmer until the peel is tender, about 10 minutes. Drain. Transfer the peel to a small bowl. Add the EVOO, parsley and lime juice; whisk to make the vinaigrette.
3. Heat a grill or grill pan over medium-high. Thread chicken onto 8 metal or soaked wooden skewers; season. Grill until the chicken is browned and cooked through, turning occasionally, 5 to 8 minutes. Drizzle with the vinaigrette before serving.

For more information, view this recipe here: http://www.rachaelraymag.com/recipe/moroccan-lemon-herb-chicken-skewers/