Kasundi Chicken Skewers with Moroccan Rice, Marinated Feta and Tzatziki
Kasundi Chicken Skewers with Moroccan Rice, Marinated Feta and Tzatziki
This is an around the world collaboration. We combine Indian, Moroccan and Greek flavor profiles and the results are complimentary and delicious. Chicken skewers are marinated and baked in our Spicy Tomato Kasundi Sauce and served on a bed of Moroccan Date, Orange and Almond Rice with a side of Lemon Green Tahini Tzatziki Sauce and Marinated Feta. This recipe uses 3 of our sauces and they come together beautifully!
Kasundi Chicken Skewers Ingredients:
1.5 lb chicken thighs cut into wide strips
1 tsp paprika
1 tsp ground cumin
1 tsp ground mustard
1/4 cup Wozz! Spicy Tomato Kasundi Barbecue Sauce
Bamboo skewers or metal skewers
Kasundi Chicken Skewers Method:
Mix together Wozz! Spicy Tomato Kasundi, cumin, paprika and mustard. Toss chicken pieces into marinade. Place in fridge and marinade for 4 hours.
In the meantime, soak bamboo skewers in water for 1 hour unless of course you are using metal skewers
Preheat oven to 350 degrees F
Thread marinated chicken onto skewers
Add a little oil to grill pan and grill chicken skewers on a high heat 3 minutes each side or until grill marks are present.
Remove from grill, transfer to baking dish and finish in the oven at 350 degrees F for 20 minutes.
Moroccan Rice with Date, Candied Orange and Almonds Ingredients:
1 cup uncooked rice (we used long grain white rice but basmati or brown rice works as well)
2 Tbsp toasted almonds rough chopped
1/4 cup Wozz! Sticky Date Candied Orange Chutney
1/4 cup fresh chopped parsley
Zest of 1/2 an orange
Moroccan Rice with Date, Candied Orange and Almonds Method
Cook the rice according to package directions.
Fold the cooked rice gently with the toasted almonds, Wozz! Sticky Date Candied Orange Chutney and fresh chopped parsley
Finish with orange zest over the top. Serve.
Lemon Green Tahini Tzatziki Ingredients:
1/8 Cup Wozz! Lemon Green Tahini Dressing
1/2 Cup Greek Yogurt
1 Mini Cucumber or about a 2 inch piece of a regular English cucumber grated (2.5 ounces) - let sit in dish for 10 minutes and then place in paper towel and squeeze extra moisture out
1 Tbs Chopped Fresh Mint
1 tsp ground cumin
Salt & Cracked Pepper
Olive Oil (for garnish)
You can also omit the cucumber if desired
Lemon Green Tahini Tzatziki Method:
In a small bowl combine all ingredients. Season with salt and pepper.
Marinated Feta Ingredients:
Block of Greek Feta sliced into rectangles
Olive Oil
Fresh Chopped Oregano
Fresh Thyme Leaves
Zest of 1 lemon
Cracked Pepper
Marinated Feta Method:
Place sliced feta rectangles in a shallow bowl, top with a good drizzle of olive oil, fresh herbs and lemon zest. Marinate in fridge for 4 hours. When serving add a little cracked pepper. If you don't want to take the time to actually marinate the feta, you can just serve the feta on the plate with a drizzle of olive oil, fresh herbs, lemon zest and cracked pepper.
Additional Salad Ingredients and Garnish:
Sliced Cucumber
Mesclun Salad Greens
Sliced Avocado
Olive Oil
Salt & Pepper
Lemon Wedge
Optional: Side of Naan bread or Toasted Pita Bread
Once all your dishes are made, it's time to plate up! Place your chicken skewers on top of your Moroccan Rice, add a little bit of tzatziki to the plate, add your marinated feta, sliced avocado, sliced cucumber and salad greens. Add a wedge of lemon and serve with toasted pita bread or naan.
What's great about this dish, is you can use the leftovers in a number of other dishes, you can have the rice with dinner the following night, add your marinated feta to salads, use your lemon green tzatziki on your next sandwich,...so it's a lot to make at once but you can pick at all the leftovers for the next few days.
