Skewered Chicken Chorizo With Cumin Aioli Food

MORG KEBAB (IRANIAN SKEWERED CHICKEN)

Steps:

• Keeping the pieces large, remove as much meat as possible from the joints and cut it into pieces.
• Combine the onion and lemon juice in a bowl, add the chicken and marinate for at least 2 hours.
• Drain and combine the butter or ghee with the marinade.
• Thread the meat onto lightly greased skeweres and cook over glowing coals or - on a preheated grill - for 5 minutes or until the meat is tender.
• Baste with the marinade and turn once.
• Serve with melted butter, and Borani Esfanaj (Iranian Spinach Salad) and Chilau (Iranian Rice) (posted separately).

CHICKEN & CHORIZO SKEWERS

Steps:

• Combine chicken, oil, garlic, oregano, paprika, lemon juice and sugar in a bowl. Place in the fridge for 2 hours to marinate.
• Evenly thread the chicken, alternating with chorizo, among the skewers.
• Heat a char-grill pan or barbecue on high. Add the skewers and cook, turning, for 6-8 minutes or until chicken is cooked through.

CHORIZO AND CHICKEN SKEWERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken and chorizo in a large bowl; add olive oil, sherry vinegar, oregano, cayenne pepper, black pepper, and salt. Stir until chicken and chorizo are completely coated.
• Thread chicken, chorizo, red onion, and red bell pepper evenly onto 4 skewers, making sure that each piece of chicken touches 1 piece of chorizo. Place finished skewers on a plate, cover with plastic wrap, and refrigerate until cold 15 to 30 minutes.
• Cook on the preheated grill, turning occasionally, until chicken is cooked through, about 10 minutes.

CHICKEN & CHORIZO SPANISH ENCHILADAS

Steps:

• Brown the chorizo in a large skillet; remove with a slotted spoon and drain on paper towels. Reserve two tablespoons rendered fat from the pan and add bell peppers, onion, jalapeno and garlic. Saute until browned and softened, about five minutes.
• Add the bay leaf, paprika, cinnamon and salt and pepper. Cook til fragrant, 30-60 seconds. Add the chicken stock, tomatoes, tomato sauce and simmer to thicken the sauce, about 15 minutes.
• Pour about one-third to one-half of the sauce into a large casserole dish.
• Combine the cooled down chorizo with the chicken and half the cheese. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese.
• To serve, preheat the oven to 350 degrees F. Bake the enchiladas until hot through and brown and bubbly, 15 minutes.

LOW-CARB CHICKEN & CHORIZO PAELLA

Steps:

• Brown chorizo until crispy. Remove with slotted spoon leaving fat in the pan. Toss chicken with paprika, cumin, salt, & pepper. Cook in chicken in chorizo fat until cooked through. Remove from pan and set aside with chorizo.
• Add onion and pepper, cook until tender. Add tomatoes and garlic and continue cooking, scraping up brown bits as they form. Salt & pepper to taste.
• This mixture will begin to look brown and thick, (this is important for flavor) - add chicken broth and saffron and continue stirring until liquid is reduced and thickened slightly. Add chorizo, chicken & cauliflower. Cook until cauliflower just tender - about 5 minutes.

GRILLED CHICKEN AND CHORIZO SKEWERS

Steps:

• For The Cumin Aioli: Mix all together. Chill at least 1/2 hour to allow time for flavors to develop.
• For the Skewers: Assemble the skewers by alternating chicken, chorizo, red & yellow bell peppers and onion pieces. Don't pack too tightly.
• Season with garlic powder, salt and pepper and brush generously with olive oil.
• Wipe grill grates with vegetable oil and heat. Grill until chicken is cooked through, 12 to 15 minutes.
• Serve with cumin aioli.