Chicken Skewers with Orange/Cucumber Salsa

Adapted from: Bon Appetit, January 2012

4 oranges

½ cup finely chopped cucumber

3 tbsp. thinly sliced scallions

1 serrano chile (with seeds if you like spicy food!), finely chopped

Pinch of sugar

Salt

1 lb. skinless, boneless chicken breasts, cut into 1 inch pieces

¼ cup chopped fresh cilantro

¼ cup plain yogurt

1 tbsp. vegetable oil

2 garlic cloves, coarsely chopped

1 tsp. coriander

1 tsp. turmeric

Step 1:

        Using a sharp knife, cut and peel all white pith from the oranges. Working over a bowl, cut between the membranes to release segments. Discard the membranes and stain juice. Combine segments, 1 tbsp. orange juice, cucumber, scallions, and chili in a small bowl. Add a pinch of sugar and salt; set aside.

Step 2:

        Place chicken in a medium bowl and season with salt. In a food processor or blender, puree cilantro, yogurt, vegetable oil, garlic, coriander, and turmeric. Pour marinade over chicken and toss to coat. Let marinate at room temperature for 20 minutes.

Step 3:

Preheat the broiler. Thread chicken on skewers and transfer to a foil-lined baking sheet. Broil until brown and cooked through (turning at least once). The time depends on how large you cut the chicken pieces. For me, this it took 10 minutes.

Transfer chicken to plate and spoon salsa over top. I served my chicken skewers with whole wheat couscous.

Printed from SweetLessons.blogspot.com