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The hot chickpeas and tangy Greek yogurt makes this dish over-the-top Moroccan. This recipe pairs perfectly with a Tito’s Tart Tumeric cocktail.
Ingredients | Serves 4
- 2 lb. boneless chicken thighs cut into
- 2- to 3-inch cubes
Marinade
- 1 cup labneh or Greek yogurt
- ¼ cup garlic chives
- 2 tsp. cumin
- 1 tsp. coriander
- ½ tsp. cayenne pepper
- ½ tsp. smoked paprika
- 1 shallot, roughly chopped
- ¼ cup fresh parsley
- 1 1-inch ginger root, peeled and grated
- 1 Tbsp. tomato paste
- Salt and fresh-cracked black pepper
Chickpeas
- 2 cups cooked chickpeas
- 2 small parsnips, peeled and diced
- 2 small carrots, peeled and diced
- 1 red onion, diced
- 1 red bell pepper, cored and diced
- 4 cloves garlic, thinly sliced
- 2 bay leaves
- 4 sprigs fresh thyme
- ½ cup white wine
- 1 cup chicken broth
- 1 Tbsp. harissa paste
- 1 Tbsp. extra-virgin olive oil
- 1 tsp. smoked paprika
- 1 18 oz. can fire-roasted tomatoes
- Salt and fresh-cracked black pepper
Plating
- ½ cup small-cubed feta cheese
- 2 Tbsp. cilantro leaves, torn
- 4 lavash flatbreads, cut into quarters
- 2 Tbsp. salted butter, melted
Preparation
Blend the marinade ingredients in a blender, and pour over the chicken cubes; refrigerate for 1 hour. Heat the grill to 400 degrees.
In a large pan over medium heat, add olive oil, onions, carrots, parsnips, bell pepper, garlic, and bay and thyme leaves; cook until tender. Add harissa paste, paprika and tomatoes; cook for 3 to 5 minutes. Add in white wine and chicken broth; simmer for 5 minutes. Fold in the chickpeas, and turn off the heat; cover.
Thread the chicken cubes onto metal skewers, and grill kebabs on a grate over direct heat, rotating often, for approximately 15 to 20 minutes. Remove from the heat, cover with foil, and let rest 5 minutes. Plate the chicken over the chickpeas, and top with feta and cilantro leaves. Serve with grilled, buttered lavash.
Sponsored by Tito’s Handmade Vodka and Big Green Egg.
