Moroccan Chicken Kebabs with Apricots and Lemons

4-6 boneless skinless chicken thighs

6 tablespoons olive oil

Small bunch coriander

2 tablespoons sumac  

1 tablespoon cumin seeds

1 tablespoon fennel seeds

2 teaspoons chili flakes

2 garlic cloves

Zest and juice of 2 lemons

4 tablespoons pomegranate molasses

Salt and ground black pepper

12 dried apricots

2 lemons, cut into eighths

Cut the chicken thighs into approximately 1 1/2-inch cubes.

Put the olive oil, coriander, sumac, cumin, fennel, chili, garlic, lemon zest and juice, pomegranate molasses and some salt and ground black pepper, into a food processor or blender, and whizz to a paste.  Place paste in a large ziploc bag, add the chicken, then squeeze out the air and seal before giving everything a good squelch to coat thoroughly.  Marinate for 4-6 hours in the fridge, turning and squishing every so often.  

Soak 6 to 8 skewers in water. 

Heat oven to 400°F. 

Bring a saucepan of water to the boil.  Blanch the apricots and lemon pieces for a minute or two, then refresh them in cold water.  Drain.

Lift the chicken pieces out of the marinade.  Thread lemon pieces, apricots, and chicken pieces onto skewers.  Roast on a baking sheet in the oven for 15-18 minutes, until cooked through.

Serves 4.

From BBC Good Food, with changes