¼cupyogurt, I used unsweetened coconut milk yogurt, goat milk or Greek-style will also work
2tablespoonsolive oil
2clovesgarlic, minced
2teaspoonsground cumin
2teaspoonsground coriander
2teaspoonspaprika, smoked or regular
½teaspoonground cinnamon
¼teaspoonred pepper flakes, optional
½teaspoonsea salt
¼cupflat leaf parsley, roughly chopped
For serving:
flat leaf parsley
yogurt, optional
preserve lemons, optional
Instructions
Marinate the chicken. Cut the chicken into 1 1/2 - 2 inch cubes. Toss chicken, yogurt, olive oil, garlic, cumin, coriander, paprika, cinnamon, red pepper flakes (if using), sea salt and parsley in a medium bowl or a large ziplock bag. Cover and chill at least 2 hours.
Make the rice. Boil water and pour two cups of boiling water into a bowl with two heaping teaspoons of Stash Moroccan Mint Loose Leaf Tea. Let steep for 3-5 minutes. Strain out the tea leaves. Add the tea with the rice to a medium-sauce pan or a rice cooker and cook according to instructions.
While the rice is cooking, in a small sauté pan over medium heat, add the olive oil or ghee. Add the onion and cook until golden about 5 minutes. Add the spices, raisins, pine nuts and salt. Stir around and let cook for 3 minutes. Remove from the heat and add to the rice once cooked. Add the parsley. Toss well to combine.
Grill the skewers, heat the grill to medium-high heat and oil grates, if necessary. Thread chicken onto skewers (if using wooden skewers, be sure they have been presoaked). Grill the skewers, turning occasionally, until cooked through, about 8–12 minutes.
Serve the rice with the chicken skewers on top, garnish with fresh parsley, If you'd like, serve with yogurt and/or preserved lemons