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Maggie Beer

Moroccan Chicken Skewers

Step 1: Dice each chicken thigh into 6 even pieces, set aside.

Step 2: Place the currants and Verjuice into a small pot and place over a low heat to cook for 5 minutes, then remove and set aside and allow to soak for 10 minutes.

Step 3: Place the soaked currants along with any remaining Verjuice into a large mixing bowl, then add the ginger, cinnamon, ras el hanout and olive oil. Season with a good pinch of salt and mix together well.

Step 4: Add the chicken to the marinade and mix to coat well. Cover with cling wrap and place into the fridge to marinate for at least 1 hour.

Step 5: Meanwhile, soak 12 wooden skewers in water, this will prevent them from burning when being cooked.

Step 6: Remove the marinated chicken from the fridge, then divide the chicken pieces into 12 even portions. Thread chicken onto skewers and place onto a tray. Pour over any remaining marinade.

Step 7: Preheat a griddle pan or BBQ on a high heat. Once hot, cook the skewers for 7 - 8 minutes on each side and while they are cooking, pour over any excess marinade.

Step 8: Check that the chicken is cooked through, then remove and allow to rest for 5 minutes. Serve alongside salad greens.

Tip: depending on the size of the pan, you may need to cook the skewers in 2 or 3 batches. If you overcrowd your pan the skewers will stew rather than fry & caramelise.


  1. 1.5kg free range chicken thighs de-boned
  2. 60ml 3 tbspn Verjuice
  3. 3 tbspn ginger roughly chopped
  4. 2 tspn ras el hanout
  5. To season, sea salt

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