Fruited Chicken En Brochette Recipe - Cooking Index
3 | Chicken breasts -- | |
Boned and skinned | ||
1/2 cup | 118ml | Yogurt |
1/4 cup | 59ml | Dry white wine |
1/2 teaspoon | 2.5ml | Ground cinnamon |
1/4 teaspoon | 1.3ml | Curry powder |
1/8 teaspoon | 0.6ml | Ground cardamom |
1/2 cup | 118ml | Dried apricots |
1/2 cup | 118ml | Water |
2 tablespoons | 30ml | Brown sugar |
1 tablespoon | 15ml | Lemon juice |
1/2 tablespoon | 7.5ml | Onion - cut in 1" squares (medium) |
Sliced green onions |
1. Cut boned chicken into bite-sized squares and place in a shallow glass bowl. In a small bowl blend yogurt, wine, cinnamon, curry powder, and cardamom until smooth. Pour over chicken, stirring to coat well. Cover and refrigerate 2 to 4 hours.
2. Meanwhile, place apricots in a small pan with water, brown sugar, and lemon juice. Bring to a gentle boil and simmer, uncovered, until apricots are just tender (about l0 minutes). Drain.
3. Preheat broiler. Remove chicken pieces from marinade and thread onto 6 metal skewers, alternating with onion squares and apricots. Place on rack in broiling pan, about 6 inches from heat; broil until chicken is cooked in the thickest part (test with a small sharp knife) and lightly browned (10 to l2 minutes per side). Sprinkle with green onions. Serve with lemon to squeeze over chicken.
Recipe By : the California Culinary Academy
Source:
Emeril Lagasse
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.