Moroccan charred chicken

More recipe ideas via www.thecollectivedairy. com/kitchen

MOROCCAN CHARRED CHICKEN SKEWERS WITH HERB LABNEH

This recipe combines the flavours of North Africa with Kiwi dairy (from The Collective) to create a match made on the barbecue.

INGREDIENTS

Labneh: • 400gtub The Collective Straight Up

Unsweetened Yoghurt • 1 clove garlic, minced • 1/2 tsp dried oregano • 1/2 tsp dried thyme • Pinch ofchilli flakes • 1/2 tsp salt

To make the labneh, combine the yoghurt, garlic, oregano, thyme, chilli and salt in a bowl. Stir well to combine. Set a sieve over a large bowl. Within the sieve, lay a piece ofcheesecloth or new, clean kitchen cloths. Pour the yoghurt mixture into the middle ofthe cloth, then bringthe cloth edges to the centre and secure with a pegor clip.

Place in the fridge and leave to drain for at least 24 hours, and a maximum of48 hours. After this time, carefully remove the mixture from the cloth and place into a container and keep refrigerated.

To make the chicken skewers, marinade the chicken by combiningthe diced thigh, Moroccan seasoning, turmeric, paprika, a drizzle ofolive oil, honey and zest ofone lemon. Season with salt and pepper, then stir to coat.

Chicken skewers:

• 500gchicken thigh, diced • 2 tsp Moroccan seasoning/Ras el Hanout • 1/2 tsp turmeric powder • 1/2 tsp smoked paprika • Extra virgin olive oil • 1 tbsp runny honey • 1 lemon • 2 pita breads, toasted • Fresh pomegranate, mint and rocket to serve

Cover and marinate in the fridge for a minimum of 30 minutes.

Thread the chicken pieces onto eight metal or soaked wooden skewers. Bringa barbecue or fryingpan to a medium high heat, then cookfor 5-7 minutes on each side or until light charred and cooked through. Cut the zested lemon in half, and place flesh down onto the barbecue to caramelise.

To serve, spread the labneh down the side of a large plate, board or platter. Lay the chicken skewers alongside the labneh, with fresh rocket beneath. Garnish the labneh with olive oil, pomegranate, chopped mint and pepper. Serve with the caramelised lemon and toasted pita bread immediately.

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