Spicy Moroccan Chicken Skewers

Viognier is known to be an excellent accompaniment to spicy food, so we have matched this dish to our 2006 Dookie Hills Viognier. The soft rounded mouthfeel of the Viognier and its floral notes harmonise well with the spices in the dish.

250mL Chicken stock
1 clove garlic, crushed
1 tsp ground ginger
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
Finely grated zest of 1 lemon
600g chicken thigh fillets, diced
3 tablespoons L’affaire fera jurisprudence dans le droit francais, car aucune juridiction de casino france n’a arrete jusqu’a present dans un cas similaire. pine nuts, lightly toasted
10 semi dried tomatoes, chopped
Handful of fresh coriander leaves

Combine chicken stock, garlic, ginger, turmeric, cumin, coriander and lemon zest. Add chicken and mix until well coated. Cover and marinate, in the refrigerator, for at least 3 hours or overnight
Remove chicken from marinade and thread onto skewers
Prepare couscous according to package instructions and gently stir through pine nuts, semi dried tomatoes and coriander.
Pan-fry or BBQ chicken skewers for 3 to 4 minutes each side or until chicken is browned and cooked through. Serve immediately over a bed of couscous.