Chicken with Charmoula

Ingredients:

4 boneless, skinless chicken breasts
(about 2 lb/1 kg in total)

Charmoula

2 T sweet paprika
2 t ground cumin
½ t ground ginger
2 T coarsely chopped thyme
1 T coarsely chopped flat-leaf parsley
2 t coarsely chopped cilantro
2 t finely chopped garlic cloves
1 c (240 ml) extra virgin olive oil
Salt and ground black pepper

Vinaigrette

¼ c plus 2 t (70 ml) extra virgin olive oil
2 t freshly squeezed lime juice
1½ T finely chopped flat-leaf parsley
2½ T diced preserved lemon

Preparation:

Trim the chicken breasts of any excess fat and remove the tenders. Cut the breasts and tenders into 1½-inch (3 cm) pieces. Add the chicken pieces to the charmoula, turning to coat them, and refrigerate overnight, or for at least 6 hours.

Soak 6 long wooden skewers in cold water to cover for at least 20 minutes (or plan on using metal ones).

Next, make the vinaigrette: Whisk the olive oil, lime juice and parsley together. Stir in the preserved lemon and set aside.

Preheat a grill to medium-high heat, or heat a large cast-iron grill pan over medium-high heat on your stovetop.

Lift a quarter of the chicken pieces from the marinade, letting any excess stay in the bowl. Skewer the pieces, leaving about ¼ inch (6 mm) between them so the chicken will cook evenly. Repeat with the remaining chicken and skewers. Season lightly with salt and pepper.

Lay the skewers on the hot grill or grill pan and don’t move until well marked, 2 to 3 minutes. Rotate the skewers 90 degrees and grill to mark with a crosshatch pattern, about 1 minute more. Turn the skewers over and grill until the chicken is cooked through, about 2 minutes.

Carefully remove the chicken from the skewers to a bowl. Add just enough of the vinaigrette to lightly coat the meat and serve with any remaining vinaigrette on the side.

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