The Detroit News
By Diane Rossen Worthington
Tribune Media Services
Jeff Koehler has penned a beautifully photographed book that captures his culinary journey to Morocco. In this volume, you can travel to spice-scented markets and practically taste the authentic flavors of this storied land. More than a cookbook, “Morocco” will guide you into its fascinating culinary history as well as teach you about its unique geography.
Key kitchen tools and pantry items are also highlighted. The recipes are as interesting and varied as the country’s terrain. This is food that will inspire.
You’ll find a colorful array of salads tinged with exotic flavors, such as Carrot and Cumin Salad or Spicy Eggplant, Tomato and Garlic Salad. Tagines, couscous, phyllo and bread dishes are represented as well. Some recipes require lots of hands-on preparation, but these brochettes are truly Seriously Simple.
Chicken brochettes are a favorite throughout Morocco, sold as snacks in street stalls and in simple cafes. They are inexpensive, flavorful and quick to prepare. The spice mix combines pungent fresh cilantro with slightly bitter cumin and is rounded out with warm, sweet, paprika and peppery cayenne and black pepper notes. The chicken takes on an appealing golden hue from the cumin and paprika.
Figure about four brochettes per person as part of a meal. Accompany these with a few salads and plenty of bread. Perfect for a casual outdoor dinner.
Grilled Marinated Chicken Brochettes
Reprinted with permission from “Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora” by Jeff Koehler (Chronicle Books, 2012).
2 heaped tablespoons finely chopped fresh cilantro
2 teaspoons ground cumin
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper
6 tablespoons olive oil
4 boneless chicken breasts (about 2 pounds) cut into 3/4- to 1-inch cubes
If using bamboo skewers, immerse skewers in cold water to soak for at least 1 hour. This will prevent them from burning when grilled.
In a large mixing bowl, add the cilantro, cumin, paprika and cayenne pepper. Generously season with salt and pepper. Moisten with the oil and blend well. Add the chicken and turn to coat. Cover, refrigerate, and marinate for 1 hour, turning occasionally.
Prepare skewers with 6 to 8 cubes of chicken on each. The pieces should be just touching, but not squashed tightly together.
If using a grill pan, skillet, or griddle, heat over medium-high heat. If using a barbecue, prepare a fire and heat until the coals are glowing. If using a broiler, preheat the broiler.
Cook the brochettes, nudging them from time to time with the help of a spatula in order to cook evenly on all sides, until the meat is cooked through and firm to touch, 4 to 5 minutes. Serve hot.
Makes about 16 brochettes; serves 4.
Per serving: 390 calories; 25 g fat (4 g saturated fat; 78 percent calories from fat); 1 g carbohydrates; 104 mg cholesterol; 240 mg sodium; 38 g protein; 1 g fiber.
Diane Rossen Worthington is the author of 18 cookbooks, including “Seriously Simple Holidays .”
