MOROCCAN CHICKEN SKEWERS WITH COCONUT & SWEET POTATO TAGINE
RECIPE TYPE
Chicken
SERVES
8
Prep: 10 min
Cook: 45 min
Ingredients
8 skewers Longo’s Fresh Chicken Breast (Moroccan or Tandoori style) (2 pkgs, about 500-600g each)
Coconut & Sweet Potato Tagine:
1 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
1 pkg (400g) Longo’s Cut Sweet Potatoes or 3 cups cubed sweet potatoes
1 each onion and red bell pepper, chopped
2 cloves garlic, minced
2 tsp Longo’s Essentials Curry Powder
1 tsp Longo’s Essentials Paprika
1 tsp salt
1 can (540mL) Longo’s Essentials Chickpeas, drained and rinsed
1 can (400mL) Longo’s Essentials Coconut Milk
Chopped fresh cilantro and toasted coconut for garnish
4 cups hot, cooked Longo’s Basmati Rice
Directions
Coconut & Sweet Potato Tagine: Place tagine base (or a deep skillet with a tight-fitting lid) on burner set to medium. Add oil, sweet potatoes, onion and red pepper; sauté for 5 minutes.
Add garlic, curry powder, paprika and salt; cook, stirring, for 1 to 2 minutes or until fragrant. Stir in chickpeas and coconut milk; bring to a simmer. Cover base or skillet with lid; reduce heat to low and cook for 40 to 45 minutes or until sweet potatoes are tender. (Make-ahead: The tagine can be prepared ahead and ready to pack for the trailer, campsite or cottage. Store in resealable bag and freeze for 1 month [thaw overnight] or refrigerate for up to 3 days. Reheat in the tagine base or a foil pan on the grill while cooking the skewers.)
Meanwhile, grill skewers on preheated, well-greased medium-high grill for 10 minutes, turning once, or until grill marked and no longer pink inside.
Garnish with cilantro and coconut and serve with rice and skewers.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 38g | Fibre 8g |
Fat 22g | Sugar 5g |
Carbs 54g | Sodium 1,160mg |
