Chicken Kabob or Thigh Moroccan Style Recipe

• 2 pounds chicken breasts or thighs, boned & skinned and cut into 1 inch cubes
• 4 garlic cloves, peeled and crushed
• 1 small onion, peeled and finely chopped
• 1/3 cup fresh cilantro, chopped
• 1.5 tsp paprika
• 1 generous pinch Cayenne
• 1 tsp ground cumin
• 1 tsp salt (use less if using salted peanuts)
• 3 Tbsp olive oil
• 2 Tbsp roasted peanuts

1. In a large bowl mix together the chicken cubes, garlic, onion, cilantro, paprika, cayenne, cumin, salt, and olive oil.
2. (Tip, chop the onion very fine...use a processor or blender if you have one handy.)
3. Stir to coat the chicken and leave to marinate for 2-4 hours.
4. Put 6-8 pieces of chicken on each skewer, keeping as much marinade as possible on the chicken.
5. Grill the pieces on all sides on a BBQ (or under a hot broiler) for about 20 minutes or until the chicken is crispy but not burnt.
6. Turn at least once.
7. Finely chop the roasted peanuts in a blender or food processor.
8. When the chicken is done, place the skewers on a plater, sprinkle with the roasted peanuts, and serve.

chicken breasts, garlic, onion, fresh cilantro, paprika, generous, ground cumin, salt, olive oil, peanuts

Taken from cookeatshare.com/recipes/chicken-kabob-or-thigh-moroccan-style-4438 (may not work)