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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Grilled marinated chicken brochettes with a Moroccan twist

By Diane Rossen Worthington





JewishWorldReview.com | Jeff Koehler has penned a beautifully photographed book that captures his culinary journey to Morocco. In this volume, you can travel to spice-scented markets and practically taste the authentic flavors of this storied land. More than a cookbook, "Morocco" will guide you into its fascinating culinary history as well as teach you about its unique geography. Key kitchen tools and pantry items are also highlighted. The recipes are as interesting and varied as the country's terrain. This is food that will inspire.


You'll find a colorful array of salads tinged with exotic flavors, such as Carrot and Cumin Salad or Spicy Eggplant, Tomato and Garlic Salad. Tagines, couscous, phyllo and bread dishes are represented as well. Some recipes require lots of hands-on preparation, but these brochettes are truly Seriously Simple.


Chicken brochettes are a favorite throughout Morocco, sold as snacks in street stalls and in simple cafes. They are inexpensive, flavorful and quick to prepare. The spice mix combines pungent fresh cilantro with slightly bitter cumin and is rounded out with warm, sweet, paprika and peppery cayenne and black pepper notes. The chicken takes on an appealing golden hue from the cumin and paprika.


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Figure about four brochettes per person as part of a meal. Accompany these with a few salads and plenty of bread. Perfect for a casual outdoor dinner.



GRILLED MARINATED CHICKEN BROCHETTES

Reprinted with permission from "Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora" by Jeff Koehler (Chronicle Books, 2012)

Makes about 16 brochettes; serves 4


  • 2 heaped tablespoons finely chopped fresh cilantro

  • 2 teaspoons ground cumin

  • 1 teaspoon sweet paprika

  • 1/2 teaspoon cayenne pepper (optional)

  • Salt and freshly ground black pepper

  • 6 tablespoons olive oil

  • 4 boneless chicken breasts (about 2 lbs.) cut into 3/4- to 1-in cubes


    1. If using bamboo skewers, immerse skewers in cold water to soak for at least 1 hour. This will prevent them from burning when grilled

    2. In a large mixing bowl, add the cilantro, cumin, paprika and cayenne pepper. Generously season with salt and pepper. Moisten with the oil and blend well. Add the chicken and turn to coat. Cover, refrigerate, and marinate for 1 hour, turning occasionally.

    3. Prepare skewers with 6 to 8 cubes of chicken on each. The pieces should be just touching, but not squashed tightly together.

    4. If using a grill pan, skillet, or griddle, heat over medium-high heat. If using a barbecue, prepare a fire and heat until the coals are glowing. If using a broiler, preheat the broiler.

    5. Cook the brochettes, nudging them from time to time with the help of a spatula in order to cook evenly on all sides, until the meat is cooked through and firm to touch, 4 to 5 minutes. Serve hot.

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    © 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.