There’s something magical about the way food connects us to distant places and cultures. Today, I’m excited to share one of my absolute favorite recipes that brings together the aromatic spices of North Africa with classic French preparation techniques. These chicken skewers paired with fragrant turmeric-infused basmati rice have become a staple in my home kitchen, and I can’t wait for you to experience this flavor journey for yourself.
The History Behind This Fusion Dish
My first encounter with this delightful combination came during a trip to Southern France, where North African influences have seamlessly blended with traditional French cuisine. The coastal towns along the Mediterranean have embraced these flavor marriages for centuries, creating something truly unique that celebrates both culinary traditions.
What makes this dish so special is its perfect balance—the tenderness of marinated chicken, the bold yet comforting spice profile, and the beautiful golden rice that serves as both a visual and flavorful complement. It’s sophisticated enough for special occasions but straightforward enough for a weeknight dinner.
What Makes These Chicken Skewers Special?
Unlike standard grilled chicken, these brochettes feature a carefully crafted marinade that penetrates deep into the meat, ensuring each bite is bursting with flavor. The turmeric basmati rice isn’t merely a side dish—it’s an essential component that completes the meal with its aromatic qualities and gorgeous golden hue.
Let’s dive into what you’ll need to create this memorable dish in your own kitchen.
Ingredients You’ll Need
For the Chicken Skewers (Serves 4):
- 750g (1.5 lbs) boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika (sweet or smoked)
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper (adjust according to heat preference)
- Zest and juice of 1 lemon
- 1 tablespoon honey
- Salt and freshly ground black pepper
- 2 bell peppers (preferably one red, one yellow), cut into 1-inch squares
- 1 large red onion, cut into 1-inch chunks
- 12 wooden skewers, soaked in water for at least 30 minutes
For the Turmeric Basmati Rice:
- 2 cups basmati rice
- 1 tablespoon olive oil or ghee
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon ground cardamom
- 3 whole cloves
- 1 cinnamon stick
- 1 bay leaf
- 3½ cups chicken or vegetable broth
- ½ teaspoon salt (adjust according to broth saltiness)
- ¼ cup fresh cilantro, chopped
- ¼ cup sliced almonds, toasted
- 2 tablespoons golden raisins (optional)
For the Herbed Yogurt Sauce:
- 1 cup Greek yogurt
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, grated
- ½ teaspoon ground cumin
- Salt and pepper to taste
Equipment Needed
- Mixing bowls (various sizes)
- Measuring spoons and cups
- Whisk
- Sharp knife and cutting board
- Wooden skewers
- Grill or grill pan
- Medium saucepan with lid
- Small saucepan for toasting almonds
- Serving platter
Nutritional Profile
This dish offers a wonderful balance of nutrients, making it not just delicious but nourishing as well:
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 585 | 29% |
| Protein | 42g | 84% |
| Carbohydrates | 58g | 19% |
| Dietary Fiber | 4g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 125mg | 42% |
| Sodium | 680mg | 28% |
| Potassium | 750mg | 21% |
| Iron | 3.5mg | 19% |
| Calcium | 120mg | 12% |
| Vitamin C | 65mg | 72% |
| Vitamin A | 1250IU | 25% |
Note: Values are approximate and based on using chicken thighs and reduced-sodium broth.
Key Preparation Times
| Stage | Time Required |
|---|---|
| Marination | At least 2 hours, preferably overnight |
| Rice Preparation | 35 minutes |
| Skewer Assembly | 15 minutes |
| Cooking Time | 12-15 minutes |
| Total Active Time | 1 hour |
| Total Time (including marination) | 3 hours minimum |
Detailed Step-by-Step Instructions
Preparing the Chicken Marinade
- In a large bowl, combine the olive oil, minced garlic, grated ginger, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, lemon zest, lemon juice, and honey. Whisk thoroughly until well blended.
- Cut the chicken thighs into 1.5-inch cubes, making sure the pieces are roughly the same size for even cooking.
- Add the chicken to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but preferably overnight. The longer you marinate, the more flavorful your chicken will be.
- If possible, stir the chicken once or twice during marination to ensure even distribution of flavors.
Making the Turmeric Basmati Rice
- Rinse the basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and helps prevent clumping. After rinsing, drain well.
- In a medium saucepan, heat the olive oil or ghee over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Stir in the ground turmeric, cumin, and cardamom. Toast the spices for about 30 seconds until aromatic.
- Add the cloves, cinnamon stick, and bay leaf, then the drained rice. Stir to coat the rice with the spice mixture and toast lightly for about 1 minute.
- Pour in the broth and add salt. Stir once, then bring to a boil.
- Once boiling, reduce the heat to low, cover tightly with a lid, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is tender.
- Remove from heat and let stand, covered, for 10 minutes to allow the rice to steam and become fluffy.
- Before serving, remove the whole spices (cloves, cinnamon stick, and bay leaf). Fluff the rice with a fork and fold in the chopped cilantro, toasted almonds, and golden raisins if using.
Assembling and Cooking the Skewers
- If using wooden skewers, ensure they’ve been soaking in water for at least 30 minutes to prevent burning.
- Remove the marinated chicken from the refrigerator 30 minutes before cooking to take off the chill.
- Thread the chicken pieces onto the skewers, alternating with pieces of bell pepper and red onion. Leave a small space between each piece to ensure even cooking.
- Preheat your grill or grill pan to medium-high heat.
- Lightly oil the grill grates or pan to prevent sticking.
- Place the skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes to ensure even browning on all sides. The chicken is done when it reaches an internal temperature of 165°F (74°C) and has nice char marks.
- If the vegetables are charring too quickly while the chicken isn’t yet done, move the skewers to a cooler part of the grill and continue cooking.
Preparing the Herbed Yogurt Sauce
- In a small bowl, combine the Greek yogurt, chopped mint, chopped cilantro, lemon juice, grated garlic, and ground cumin.
- Whisk until smooth and well combined.
- Season with salt and pepper to taste.
- Cover and refrigerate until ready to serve. The sauce tastes even better if made an hour ahead, allowing the flavors to meld.
Assembling the Final Dish
- Spread the turmeric rice on a large serving platter, creating a bed for the skewers.
- Arrange the grilled chicken skewers on top of the rice.
- Sprinkle with additional fresh herbs if desired (mint, cilantro, or parsley).
- Serve the yogurt sauce on the side for drizzling or dipping.
Common Issues and Solutions
| Problem | Cause | Solution |
|---|---|---|
| Chicken is dry | Overcooked or cut too small | Use a meat thermometer to avoid overcooking; aim for 165°F (74°C). Cut chicken into 1.5-inch pieces minimum. |
| Rice is mushy | Too much liquid or overcooking | Ensure proper rice-to-liquid ratio (1:1.75) and avoid lifting the lid during cooking. |
| Rice is undercooked | Not enough liquid or cooking time | Add 2-3 tablespoons more liquid and cook for 3-4 more minutes. |
| Skewers burning | Wood skewers not soaked properly | Soak wooden skewers for at least 30 minutes, or use metal skewers. |
| Uneven cooking | Pieces are different sizes | Cut ingredients uniformly and avoid overcrowding skewers. |
| Bland flavor | Insufficient marination time | Marinate chicken for at least 4 hours, preferably overnight. |
Serving Suggestions
This dish is a complete meal on its own, but here are some wonderful complementary sides and presentations:
- A simple cucumber and tomato salad with lemon vinaigrette
- Warm pita bread or naan
- Grilled vegetables like zucchini or eggplant
- A refreshing mint tea to cleanse the palate
- Harissa paste on the side for those who enjoy extra heat
- Pickled vegetables for a tangy contrast
Variations to Try
Vegetarian Option
Replace the chicken with firm tofu, tempeh, or halloumi cheese. Marinate the tofu or tempeh as you would the chicken (halloumi can be marinated for just 30 minutes). The cooking time will be shorter, around 8-10 minutes total.
Seafood Alternative
Substitute large shrimp or firm white fish cut into chunks. Reduce the marination time to 30 minutes to avoid breaking down the seafood, and decrease cooking time to 6-8 minutes for shrimp or 8-10 minutes for fish.
Grain Alternatives
If you prefer alternatives to basmati rice, try:
- Quinoa (use the same spice profile but reduce cooking liquid by ¼ cup)
- Couscous (prepare according to package directions and stir in the same spices after cooking)
- Bulgur wheat (especially good for a tabbouleh-inspired side)
Spice Level Adjustments
- For milder flavor: Omit the cayenne pepper and reduce the ginger by half
- For extra heat: Add a diced jalapeño to the marinade and increase cayenne to ½ teaspoon
Storage and Reheating Guidelines
| Component | Refrigeration | Freezing | Reheating |
|---|---|---|---|
| Cooked Chicken Skewers | 3-4 days | Up to 2 months | Reheat in oven at 350°F (175°C) for 10 minutes or until heated through |
| Turmeric Rice | 4-5 days | Up to 3 months | Add 1-2 tablespoons water, cover, and microwave for 2 minutes or heat in saucepan |
| Yogurt Sauce | 2-3 days | Not recommended | Stir well before using |
| Assembled Meal | 3 days | Not recommended | Reheat components separately for best results |
Note: For freezing, remove chicken from skewers and store in airtight containers.
Health Benefits of Key Ingredients
This dish isn’t just delicious—it’s packed with ingredients that offer substantial health benefits:
| Ingredient | Key Benefits |
|---|---|
| Turmeric | Contains curcumin, which has powerful anti-inflammatory and antioxidant properties |
| Ginger | Helps reduce inflammation, aids digestion, and may help lower blood sugar |
| Chicken Thighs | Good source of protein, B vitamins, and minerals like selenium and phosphorus |
| Basmati Rice | Lower glycemic index than other rice varieties, providing steady energy |
| Greek Yogurt | High in protein and probiotics that support gut health |
| Bell Peppers | Rich in vitamins C and A, antioxidants, and fiber |
| Almonds | Good source of healthy fats, vitamin E, magnesium, and fiber |
| Spices (overall) | Contain various antioxidants and compounds that may help reduce inflammation |
Why This Recipe Works
The success of this dish comes down to a few key principles:
- Marination Time: Allowing the chicken to marinate thoroughly ensures the flavors penetrate deeply rather than just coating the surface.
- Spice Blooming: Toasting the spices in oil before adding the rice releases their essential oils and intensifies their flavor.
- Proper Rice Technique: Rinsing the rice and allowing it to rest after cooking produces distinctly separate, fluffy grains.
- Balanced Flavor Profile: The combination of warming spices with bright, acidic notes creates a complex yet harmonious flavor experience.
- Textural Variety: The contrast between the tender chicken, charred vegetables, fluffy rice, and creamy yogurt sauce creates interest in every bite.
Frequently Asked Questions
Can I make this dish ahead of time for a party?
Yes! Marinate the chicken and prepare the yogurt sauce up to 24 hours in advance. You can cook the rice up to 6 hours ahead and keep it warm in a low oven (200°F/95°C) covered with foil and a damp towel to prevent drying. Assemble and grill the skewers right before serving for the best texture and flavor.
I don’t have a grill. Can I cook these another way?
Absolutely. You can cook these skewers under a broiler set to high for 10-12 minutes, turning every 3-4 minutes. Alternatively, you can use a grill pan on the stovetop over medium-high heat for about 12-15 minutes, turning regularly. In both cases, ensure the chicken reaches 165°F (74°C) internal temperature.
How can I tell when the chicken is perfectly cooked without a thermometer?
Cut into the thickest piece of chicken on a skewer. The meat should be completely opaque with no pink remaining, and the juices should run clear. However, a meat thermometer is still the most reliable method to avoid both undercooking and overcooking.
Can I use chicken breasts instead of thighs?
Yes, but be aware that breasts cook more quickly and can dry out more easily than thighs. If using breasts, cut them slightly larger (about 2-inch pieces) and reduce the cooking time by 2-3 minutes. Consider adding an extra tablespoon of olive oil to the marinade to help maintain moisture.
What can I substitute for Greek yogurt in the sauce?
For a dairy-free alternative, you can use coconut yogurt or a dairy-free sour cream. For a different flavor profile, try tahini thinned with lemon juice and water. The sauce won’t be as creamy but will still provide a wonderful complement to the spiced chicken.
Can I omit the turmeric in the rice?
While the turmeric provides the signature golden color and earthy flavor, you can omit it if necessary. The rice will still taste wonderful with just the other spices. Alternatively, a pinch of saffron steeped in hot water can provide a similar golden hue with a different flavor profile.
Final Thoughts
This Brochettes de Poulet et Riz Basmati au Curcuma recipe represents what I love most about cooking—the ability to bring together diverse culinary traditions to create something that honors both while being entirely its own. The fragrant spices, tender chicken, and golden rice create a meal that’s visually stunning and incredibly satisfying.
What I find most rewarding about this dish is its adaptability. Once you master the basic techniques, you can adjust the spices, proteins, and accompaniments to suit your preferences or what you have on hand. It’s this kind of flexible, foundational recipe that becomes a true kitchen staple.
I hope you enjoy preparing and sharing this meal as much as I do. There’s something special about the moment when friends and family gather around the table, drawn by the irresistible aroma of these spices. It’s more than just dinner—it’s an experience that connects us to faraway places and to each other.
Happy cooking!
