Saffron and Rowse Honey Glazed Chicken Skewers
By Rowse
Published on 04 November 2022
Add a little Moroccan magic with a drizzle of honey and generous pinch or two of saffron for an easy weekend supper. Marinade the chicken in the morning to save time and for an even better flavour.Time and servings
30 minsTotal time
4Servings
20 minsPrep time
10 minsCooking time
Ingredients
- 2 large pinches of saffron threads soaked in 2 tbsp of boiling water, half for the chicken, half for the couscous
- 2 tbsp of rowse honey
- 1 lemon, grated rind and juice
- 2.5 cm of root ginger, peeled and finely chopped
- 1 garlic clove, finely chopped
- 2 pinches of salt, half to season the chicken, the rest for the couscous
- 50 g of sultanas
- 1 small bunch of parsley, roughly chopped to garnish, optional
- 650 g of chicken breast, cubed
- 4 tbsp of olive oil, 2 tbsp for the chicken 2 tbsp for the couscous
- 2 pinches of black pepper, half to season the chicken, the rest for the couscous
- 0.25 tsp of ground cinnamon
Method
Step 1
Mix the lemon, half the saffron, cinnamon, ginger, garlic, chicken and 2 tbsp of olive oil together in a shallow bowl. Add the chicken and toss in the honey mixture then cover with cling film and marinade in the fridge for 30 minutes or longer, if time.Step 2
Lift the chicken out of the marinade and thread onto 8 metal or wooden skewers. Brush with the oil and cook on a medium heat barbecue, or under a preheated grill for 12-15 minutes, depending on the size of the chicken pieces, turning several times until the chicken is browned and cooked through.Step 3
Meanwhile, add the couscous and sultanas to a heatproof bowl. Mix the boiling water with the saffron, oil, salt and pepper until the water is just beginning to turn yellow. Pour over the couscous then cover the bowl with a plate and leave to soak for 5 minutes.Step 4
Fluff up the couscous with a fork, then spoon on to plates. Add 2 skewers per portion and sprinkle with the chopped parsley. Serve with a fresh green salad.Step 5
Tip: if using wooden skewers, make sure to soak in cold water when you leave the chicken to marinade otherwise they will burn when under the grill. If you forget, then shield the ends of the skewers that aren't covered with chicken, with foil.