Serves 6
6 boneless chicken thighs, cut into 1-inch cubes
2 tablespoons lemon juice
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon ground cumin
1 tablespoon ground coriander
1 tablespoon dry oregano
1 teaspoon turmeric
Toss the chicken with all the other ingredients and let marinate in the refrigerator for 4 hours (up to 24 hours is ideal). Thread chicken evenly onto 6 wooden or metal skewers. Prepare a grill on medium-high heat and grill the skewers for about 5 minutes per side, until chicken is cooked through.
Harissa Couscous
2 cups dry couscous
2 cups chicken stock
2 tablespoons Harissa (see below)
Put the couscous in a large bowl. Heat the chicken stock and bring to a boil. Stir the Harissa into the chicken stock. Pour the hot stock over the couscous and cover with plastic wrap. Let stand for 15 minutes.
Divide harissa couscous onto 6 small plates and top each serving with a chicken skewer.
Harissa
1 tablespoon coriander seed
1 tablespoon caraway seed
1 teaspoon cumin seed
4 large cloves garlic, unpeeled
4 large red bell peppers
1/2 cup extra virgin olive oil
1 tablespoon sugar
2 tablespoons crushed New Mexico red chiles
Salt and pepper to taste
Stir coriander, caraway and cumin in a small skillet over medium-high heat until aromatic, about 30 seconds. Transfer to a food processor. Cook garlic in the same skillet, covered, over medium-low heat until tender, about 10 minutes, turning occasionally. Let garlic cool, then peel it and add to processor. Char bell peppers over a gas flame or in a broiler until blackened on all sides. Enclose in a paper bag; let stand 10 minutes. Peel, seed and coarsely chop peppers. Add peppers, oil, sugar, and crushed red pepper to processor. Puree. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
James Campbell Caruso, “España: Exploring the Flavors of Spain”
