My friends Sarah and Zac gave me The Bon Appetite Cookbook as a wedding/housewarming gift. I couldn’t be happier. I’ve tried many recipes already (french onion soup, chipotle mashed potatoes…) and I have been pleased with all of them. I chose to make this recipe first because I enjoy flavorful foods with an ethnic flare. I think this recipe delivers (for the most part). The chicken was tender and deliciously spicy. The chutney on the other hand left something to be desired. Did I mention I hate mint? And the cilantro, jalapeno, and lemon juice did nothing to mask the flavor. Bummer. I served the recipe with chipotle rice, which couldn’t be easier to make. J threw a chipotle smoked in banana leaves in the rice cooker with a little salt. Mmm….chipotle. Oh yes, and the obligatory green vegetable, straight from our CSA box.
The recipe can be found below or at the epicurious website here.
“Indian-spiced chicken kebabs with cilantro-mint chutney”
(~24, 2 inch cubes. This barely served three people. I’d recommend doubling the amount of chicken.)
- 1/2 cup (packed) fresh mint leaves
- 1/2 cup (packed) fresh cilantro leaves
- 1 tbsp fresh lemon juice
- 2 1/2 tbsp minced ginger
- 1 jalapeno, seeded and minced
- 2 tbsp plain yogurt
- 1/2 cup plain yogurt
- 3 tbsp tikka paste
- 1 tbsp olive oil
- 2 cloves garlic, minced (I used a couple more)
- 2 tsp minced ginger
- 1/4 tsp cayenne pepper
- 1/2 small white onion, diced (this wasn’t in the recipe, but I thought it was a nice addition)
- 1 1/2 lb boneless skinless chicken breasts cut into cubes
- 24 6″ bamboo skewers, soaked in water 30 minutes
FOR CHUTNEY: Blend mint, cilantro, lemon, ginger, jalapeno, and yogurt in blender or processor until smooth. Cover and refrigerate.
FOR CHICKEN: Whisk yogurt, tikka paste, olive oil, garlic, ginger, onion, and pepper in bowl. Add chicken and coat. Cover and refrigerate at least 2 hours (up to 12 hours).
…And here is where I stopped following the recipe. The recipe wants you to:
Preheat broiler. Thread 1 chicken piece onto each skewer. Cover exposed part of skewer with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Serve.
I packed as many chicken pieces would fit on my 12″ skewers and then cooked over a medium-high flame on my lovely grill pan.
Bon Appetit recommended serving the chicken on a bed of lettuce and cucumber. While I’m not much for presentation, I’m all for hearty meals with a nice balance of protein, carbs, and veges. Enjoy!
On second thought cucumbers might be a cool compliment to the spicy meat. No lettuce. I like to eat everything on my plate and wilted lettuce does not sound appetizing.