Moroccan Harissa Roasted Chicken Skewers with Almond Cilantro Sauce (Paleo)
Discover a mouthwatering Paleo recipe that combines the flavors of Morocco with the health benefits of the Paleo diet. This Moroccan Harissa Roasted Chicken Skewers with Almond Cilantro Sauce is perfect for those looking to enjoy delicious, unique flavors while staying true to their paleo lifestyle.
Allergens
None
Ingredients
- 4 chicken thighs
- 2 tbsp harissa paste
- 1/4 cup almond butter
- 1/4 cup cilantro
- 2 cloves garlic
- 1 tbsp lemon juice
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
- 8 wooden skewers
- Olive oil, for brushing
- Lemon wedges, for garnish
Instructions
- In a mixing bowl, combine the chicken thighs with harissa paste, almond butter, cilantro, garlic, lemon juice, cumin, paprika, salt, and pepper. Mix until well combined.
- Thread the marinated chicken onto wooden skewers, evenly distributing the ingredients.
- Preheat your oven to 400°F (200°C).
- Place the skewers on a baking sheet lined with parchment paper and brush with olive oil.
- Roast in the preheated oven for 18 20 minutes, or until fully cooked and golden brown.
- Remove from the oven and let rest for 3 minutes before serving.
- Garnish with lemon wedges and enjoy!
Chef’s Insight
The combination of harissa and almond butter adds a unique twist to traditional Moroccan flavors while maintaining Paleo-friendly ingredients.
Notes
This recipe calls for wooden skewers; if using metal skewers, pre-soak them in water for 30 minutes before use to prevent burning.