Ingredients
1.5kg free range chicken thighs de-boned
1/4 cup australian currants
60ml Verjuice
3 tbspn ginger roughly chopped
2 tspn ground cinnamon
2 tspn ras el hanout
To season, sea salt
1.5kg free range chicken thighs de-boned
1/4 cup australian currants
60ml Verjuice
3 tbspn ginger roughly chopped
2 tspn ground cinnamon
2 tspn ras el hanout
To season, sea salt
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Methods
1
Dice each chicken thigh into 6 even pieces, set aside.
2
Place the currants and Verjuice into a small pot and place over low heat to cook for 5 minutes, then remove and set aside and allow to soak for 10 minutes.
3
Place the soaked currants along with any remaining Verjuice into a large mixing bowl, then add the ginger, cinnamon, ras el hanout, and olive oil. Season with a good pinch of salt and mix together well.
4
Add the chicken to the marinade and mix to coat well. Cover with cling wrap and place into the fridge to marinate for at least 1 hour.
5
Meanwhile, soak 12 wooden skewers in water, this will prevent them from burning when being cooked.
6
Remove the marinated chicken from the fridge, then divide the chicken pieces into 12 even portions. Thread chicken onto skewers and place it onto a tray. Pour over any remaining marinade.
7
Preheat a griddle pan or BBQ on high heat. Once hot, cook the skewers for 7 - 8 minutes on each side, and while they are cooking, pour over any excess marinade.
8
Check that the chicken is cooked through, then remove and allow to rest for 5 minutes. Serve alongside salad greens.
Tip: depending on the size of the pan, you may need to cook the skewers in 2 or 3 batches. If you overcrowd your pan the skewers will stew rather than fry & caramelise.
1
Dice each chicken thigh into 6 even pieces, set aside.
2
Place the currants and Verjuice into a small pot and place over low heat to cook for 5 minutes, then remove and set aside and allow to soak for 10 minutes.
3
Place the soaked currants along with any remaining Verjuice into a large mixing bowl, then add the ginger, cinnamon, ras el hanout, and olive oil. Season with a good pinch of salt and mix together well.
4
Add the chicken to the marinade and mix to coat well. Cover with cling wrap and place into the fridge to marinate for at least 1 hour.
5
Meanwhile, soak 12 wooden skewers in water, this will prevent them from burning when being cooked.
6
Remove the marinated chicken from the fridge, then divide the chicken pieces into 12 even portions. Thread chicken onto skewers and place it onto a tray. Pour over any remaining marinade.
7
Preheat a griddle pan or BBQ on high heat. Once hot, cook the skewers for 7 - 8 minutes on each side, and while they are cooking, pour over any excess marinade.
8
Check that the chicken is cooked through, then remove and allow to rest for 5 minutes. Serve alongside salad greens.
Tip: depending on the size of the pan, you may need to cook the skewers in 2 or 3 batches. If you overcrowd your pan the skewers will stew rather than fry & caramelise.
