Moroccan Mint Rice with Spiced Chicken Skewers
INGREDIENTS
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1 cup rice, basmati preferred (sprouted if you can find/make it)
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2 cups boiling water
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3 teaspoons Stash Tea Moroccan Mint Loose Leaf Tea
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1 tablespoon olive oil
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1 small yellow onion, diced
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1 clove garlic, minced
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/4 cup black raisins
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1/4 cup toasted pine nuts
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1/2 teaspoon salt
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1/4 cup flatleaf parsley, roughly chopped
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2 pounds boneless, skinless organic chicken thighs (preferably pasture-raised)
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1/4 cup yogurt (I used unsweetened coconut milk yogurt, goat milk or Greek-style will also work)
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2 tablespoons olive oil
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2 cloves garlic, minced
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2 teaspoons ground cumin
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2 teaspoons ground coriander
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2 teaspoons paprika, smoked or regular
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1/2 teaspoon ground cinnamon
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1/4 teaspoon red pepper flakes, optional
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1/2 teaspoon sea salt
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1/4 cup flat leaf parsley, roughly chopped
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For serving:
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flat leaf parsley
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yogurt (optional)
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preserve lemons (optional)
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