If you’re looking for a quick summer dish to serve at your next barbecue, chef Michael Goldsmith of Joe’s Midnight Run shares a flavorful chicken recipe that he also makes at the funky restaurant housed in an old liquor drive-thru on 7th Street. The secret to the dish is the Ras el Hanout, a Moroccan spice mixture of cinnamon, clove, coriander and a few other ingredients, which Goldsmith says you can pick up at Mediterranean markets across the Valley. (Or, here's a recipe on Epicurious.) “I like to try to get out of the box a little bit and incorporate flavors from around the world and keep them as traditional as possible,” Goldsmith says. The recipe also includes a couscous salad and a tangy yogurt dip and can be served as an appetizer or entrée.
Moroccan Spiced Chicken Skewers
(Makes 4 full chicken breasts)
Chicken + marinade
6 cloves garlic
¼ cup Ras el Hanout spice
1 cup canola oil
4 chicken breasts (cut into strips or dice for kebabs)
Place all marinade ingredients in the blender and blend until smooth. Marinate chicken for several hours, or overnight for best results. Skewer the chicken (if using wood skewers, be sure to soak them first) and grill over wood or charcoal for the best flavor.
2 cups uncooked Israeli couscous (also called pearl pasta)
½ cup raisins, soaked in hot water
½ cup cucumber, small dice
¼ cup extra virgin olive oil
¼ cup lemon juice
½ bunch parsley, finely chopped
4 leaves, mint, finely chopped
Bring a pot of water to a boil and add 1 tbsp. of salt, then add the raw couscous and cook for 6 minutes. Drain the couscous and rinse with cold water until cool. Coat the pasta with the extra virgin olive oil. Add the remaining ingredients. Season with salt and pepper.
Yogurt dipping sauce
1 cup plain Greek yogurt, unsweetened
2 tbsp. mango nectar (found in Hispanic foods section)
2 tsp. honey
salt and pepper to taste
Mix all ingredients and season to taste.
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