Taste the Air-Chilled Difference®

Moroccan Chicken Skewers With Apple, Apricot & Date Salad

by , Chef, Catalpa, Arrow Rock, Missouri

Moroccan Chicken Skewers With Apple, Apricot & Date Salad
Easy Recipe

Serves 4

  • 2 pounds boneless skinless Smart Chicken thighs, cut in half lengthwise
  • 8 (12-inch) skewers, soaked in water for 30 minutes
  • Moroccan Spice Rub
  • 1 tablespoon + 1 teaspoon kosher salt
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 2 teaspoons ground allspice
  • 1 tablespoon + 1 teaspoon granulated garlic
  • 2 tablespoon turmeric
  • Fresh Baby Spinach Salad
  • 20 dried apricots sliced lengthwise
  • 20 dried dates, sliced lengthwise
  • 1 Pink Lady apple, thinly sliced
  • 1 (12-ounce) bag fresh baby spinach
  • Cumin-Lemon Vinaigrette
  • Juice of 1 lemon
  • ¼ cup green olive oil
  • ¼ cup sugar
  • ¼ cup apple cider vinegar
  • ½ teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon granulated garlic
  • ¼ teaspoon cumin

Thread chicken evenly among skewers. Combine spice rub ingredients and place onto a plate. Roll the chicken skewers in the spice rub until generously coated. Let rest 20 minutes. Grill skewers over medium-high heat, turning every few minutes until chicken is cooked through, about 10 minutes total.

While chicken is cooking, combine the ingredients for the vinaigrette. The toss the spinach in the vinaigrette and divide evenly between 4 plates. Top with apricots, dates, and apples. Remove chicken from the grill and serve on top of the salad.

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