This tender, succulent Moroccan-spiced chicken breast served with flavorful grilled vegetables is the dish of the month at Chez Jones and will probably be the dish of the Summer. I’d been working on the recipe in my head for a few weeks and it turned out even more delicious than I hoped. Served with bitter arugula and a refreshing dill and mint yogurt sauce this meal hits all the flavor buttons.
I did all the prep and set the chicken and vegetables to marinating in the morning. Brad grilled it all up later in the day for a total of about 30 minutes of active work with a few hour break in between. Don’t forget to let the sauce sit for a few hours in the fridge to let the flavors settle – if you skip this step it may be a bit tart.
Ras el Hanout is a traditional Moroccan spice combination. You can buy it on Amazon here or make your own:
Ras el Hanout
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground turmeric
3/4 tsp freshly ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground coriander seeds
1/2 tsp cayenne
1/2 tsp ground allspice
1/4 tsp ground clove
1/2 tsp paprika
1/2 tsp ground cardamom
1/2 tsp mace
1/2 tsp lavender
with Yogurt Dill Sauce
- 2 lb boneless, skinless chicken breast, 2" dice
- 4 tbs olive oil, divided
- 2 tbs nonfat yogurt
- 3 tbs Ras el Hanout, more or less to taste, divided
- salt and freshly ground black pepper, to taste
- 6 oz mushrooms, cleaned and halved, if large
- 1 red bell pepper, 2" dice
- 1 green bell pepper, 2" dice
- 1/2 red onion, 2" dice
- 1 large zucchini, 2" dice
- 1 c cherry tomatoes
- 6 c arugula
- Yogurt Dill Sauce
- 3/4 c nonfat yogurt
- 1/2 tbs olive oil
- 1/4 c fresh dill, finely chopped
- 1 tbs fresh mint, finely chopped
- juice of 1/2 lime
Combine sauce ingredients and stir well. Add water to thin, if needed. Refrigerate, covered, 4 hours to overnight.
In a medium bowl, combine cubed raw chicken with 2 tbs olive oil, 2 tbs nonfat yogurt and 2 tbs Ras el Hanout. Season aggressively with salt and pepper and refrigerate, covered, 4 hours to overnight.
Soak 18 bamboo skewers in water for 1 hour to prevent them from burning on the grill.
In a large bowl, combine mushrooms, bell pepper, onion, zucchini, and tomatoes with remaining 2 tbs olive oil and 1 tbs Ras el Hanout. Season with salt and pepper and toss to combine.
Thread chicken and vegetables onto soaked skewers.
Start cooking skewers on a very hot grill and immediately reduce heat to medium low. Cook, covered, until chicken is brown and vegetables are beginning to char, about 8-12 minutes, turning halfway through.
Serve skewers over a bed of arugula with yogurt dill sauce on the side.
Total Fat 15.3g
Saturated Fat 1.7g
Trans Fat 0.0g
Total Carbohydrates 13.1g
Dietary Fiber 3.2g