This is a fabulous summer meal. Just look at the colors!
The spice blend for the chicken and the herbs and veggies in the rice salad are a match made in heaven. I just love it sooo much! I made a double batch of rice this time so I could bring some to a pic-nic the next day. I think it is even better after a day in the fridge, letting all those yummy flavors meld together. I like to serve it at room temperature or cold. Either way it is delicious. I also usually thread the chicken onto skewers for a fun presentation but I forgot to soak my wooden skewers so I had to do without. Do as I say not as I do! Does that make sense? This recipe works really well with shrimp too.
Start with the marinade for the chicken:
1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon low-sodium soy sauce
4 teaspoons curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
24 chicken tenders or chicken breasts cut into strips (about 1 1/2 pounds)
Skewers (optional). Soak 30 minutes if using wooden ones!
Combine all ingredients in a medium bowl. Transfer to a large zip-lock plastic bag and add chicken tenders. Toss to coat. Chill 1 hour.
Meanwhile make the rice salad:
2 cups water
2/3 cups light coconut milk
1 1/4 cups Basmati rice
3/4 cup shredded carrot
2 cups peeled mango (about 2 medium)
1 1/2 cups diced red bell pepper
1/2 cup sliced green onions
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 tablespoons fresh lime juice
1/2 teaspoon salt
cooking spray
cilantro sprigs for garnish
Bring water and coconut milk to a boil in a medium sauce pan, add rice. Cover, reduce heat and simmer 12-15 minutes or until liquid is absorbed (check cooking directions on your rice). Add carrot and next 7 ingredients (through salt), toss gently to combine.
Prepare grill or grill pan to medium-high heat.
Thread marinated chicken tenders onto skewers. Place skewers on grill rack or pan coated with cooking spray. Grill 3-4 minutes on each side until chicken is cooked through. Serve skewers over salad. Garnish with cilantro sprigs.
Serves 6 - 8
(Recipe adapted from Cooking light, June 2005)
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