Moroccan chicken skewers

Name: Moroccan chicken skewers
Cook time: 25 min
Total time: 25 min
Yield: 16
Ingredients: 2 Chicken filets (approx. 400 g); 1 small clove of garlic; 1 Organic lemon; 1 TABLESPOON Honey; 1 TABLESPOON Mustard; 1 TEASPOON Ras el Hanout; 2 TABLESPOONS Olive oil; 2-3 TEASPOONS Sesame seed; 8 pitted soft dates; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Thyme; 7-10 Tbsp Cling film; 7-10 Tbsp wooden skewers

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 16

2 Chicken filets (approx. 400 g)
1 small clove of garlic
1 Organic lemon
1 TABLESPOON Honey
1 TABLESPOON Mustard
1 TEASPOON Ras el Hanout
2 TABLESPOONS Olive oil
2-3 TEASPOONS Sesame seed
8 pitted soft dates
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Thyme
7-10 Tbsp Cling film
7-10 Tbsp wooden skewers

Directions

1
Wash the chicken fillets, dab dry and cut in half crosswise. Place between foil and halve again lengthwise. Peel and chop garlic. Wash lemon hot, rub dry and grate half of the peel. Halve the lemon and squeeze the juice. Mix lemon juice and zest, honey, garlic, mustard and Ras el Hanout. Stir in olive oil. Mix the meat with the marinade, chill for about 1 hour
2
Roast sesame seeds in a pan without fat. Remove the meat from the marinade, let it drip off, catch the marinade while doing so. Place a date on each strip of meat, roll it up and pin it with 2 wooden skewers. Heat 2 tablespoons of oil in a coated pan. Fry the rolls in it in portions all around. Season with salt and pepper and place on a baking tray. Finish cooking in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 5 minutes
3
Deglaze the frying set with marinade and 4 tablespoons of water. Spread the rolls with sauce and sprinkle with sesame seeds. Cut the rolls in half and arrange them, garnish with thyme
4
Waiting time approx. 1 hour