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Chicken skewers with a Moroccan-inspired spice blend by Spice Tribe, along with a glorious summery salad of seared peaches and nectarines, apricots, grapes, castelvetrano olives, and burrata(!), with a tangy sizzled mint dressing over everything to bring it all together.
I am so pumped for stone fruit season and lately I’ve been experimenting with ways to incorporate peaches, nectarines, and apricots into sweet-savory dinners. Obviously they are awesome with burrata! But for something with a little more substance, chicken skewers are the perfect accompaniment because they are fun to eat with a chunky medley like this one and so easy to make. All you need is a good quality spice blend like Spice Tribe’s Marrakesh Sitar to sprinkle on cubed chicken thighs right before you’re ready to assemble and cook—no marinating required. The chicken easily took on the medley of ginger, coriander, turmeric, cinnamon, rosebud, cumin, and cardamom that gave them great deep flavor in no time. I bought whole thighs and deboned them myself so I could have crispy chicken skin on these skewers too but buying boneless/skinless would make these even easier. (Any other crispy chicken skin fans here?)
For this recipe, I was inspired by how Moroccan tagines often have chicken, preserved lemons, and dried raisins/stone fruits cooked slowly together into a hearty stew. My idea for this recipe was to take that combination but reimagine it in a way that is quick and celebrates the fresh fruit in season. My recipes often start with an inspiration dish and wind up looking completely different, but I still like being able to share my thought process of how I got there with you all.