what kate ate

what you’ll need

for the chicken

• 2 cloves garlic, minced
• 1-inch knob fresh ginger, peeled and grated
• 2 tbsp cilantro, chopped
• 1 tbsp smoked paprika
• 2 tsp cumin
• 1/2 tsp cayenne
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup olive oil
• 2 tbsp lemon juice (in the book its the zest and juice of 1 lemon, if you want to be frfr)
• 2 1/2 lbs chicken, cut into 1-inch pieces for skewering

for the couscous pilaf

• 1 1/2 cup chicken broth
• 1 cup couscous (i usually do a 1-1 ratio of broth to couscous but i ran out and it worked so whatever)
• 1 tbsp olive oil
• 1/4 cup dried apricots, chopped
• 1/4 cup cilantro, chopped (the OG calls for mint but food lion was sold out so here we are)
• some s&p to finish her off

instructions

1. Combine all the chicken marinade ingredients in a ziploc bag and squish to combine.
2. Add the chicken and shake to ensure every piece is coated in the mixture. Let marinate for 1-12 hours.
3. When the chicken is done, thread the pieces onto skewers and grill on medium-high for a total of 10-12 minutes, turning every now and then.
4. While the chicken is cooking, bring a pot with the chicken broth to a boil.
5. When it beings to boil, remove the pot from the heat and add the couscous. Cover and let sit for 5 minutes.
6. Add the olive oil, dried apricots, cilantro, s&p and mix well.
7. Combine and voila!!

macros (estimate) & notes

tip/notes: i also served with some chopped cucumber to add some greens to the palate!!