I intended to post a fabulous coconut curry recipe today, but those plans have been hi-jacked by two family members who loved it so much, they insisted on taking it for their lunches today. Sadly, no coconut curry photo is available. My 7th grader put her foot down (and rolled her eyes) when I said that she could take the curry if she allowed me to come snap a picture of her eating it the middle school lunch room. That didn’t go over. It was far too horrifying a thought for her, so no dice.
So, I’ll share the curry another time. But for now, I had to make use of six leftover boneless chicken thighs from the value pack I picked up yesterday to make the curry. I decided on an Asian-inspired recipe I had bookmarked a while back. We’re going to have these skewers tonight on a bed of coconut rice, with steamed vegetables alongside.
This recipe could not be more simple to pull together; if you’re in a crunch for time you could probably shorten the marinade time to an hour or so. I’ll say this: the hoisin flavor here is intense – I like it a lot, but you’ll need to be a fan to like this dish. You could probably cut back on it a little – maybe throw in a little oyster sauce instead if you have it on hand.
Have a great Monday!
HONEY-GINGER CHICKEN SKEWERS
Source: weightwatchers.com2 T. ginger root, peeled and grated
2 cloves garlic, minced
1/2 c. hoisin
1/4 c. orange juice
2 T. soy sauce
1/4 t. black pepper
1 lb. boneless, skinless chicken thighs, cut into 36 chunks (Value Packs are on sale this week, 2/23/11 to 3/1/11 for only 1.79/lb!)
2 t. honey
1 T. scallions or chives, minced (for garnish; optional)
In a medium glass bowl, combine ginger, garlic, hoisin sauce, orange juice, soy sauce, and pepper; add chicken and turn to coat with marinade. Cover bowl and refrigerate for 3 to 4 hours.
When ready to cook, soak 12 wooden skewers in water for 30 minutes (or use metal skewers).
Preheat oven to 375. Line a roasting pan with aluminum foil to catch drippings; place a wire rack over prepared pan.
Remove chicken from marinade; reserve marinade. Thread 3 or 4 pieces of chicken onto each skewer and place on wire rack; cook for 10 minutes.
Meanwhile, pour reserved marinade into a small saucepan; stir in honey. Bring to a rolling boil over high heat; boil for at least 3 minutes to kill any bacteria.
After chicken has cooked for 10 minutes, remove from oven and generously brush with boiled marinade. Flip skewers and bake until chicken is cooked through, about 10 minutes longer. Place on a serving platter and garnish with scallions or chives. 2 skewers per serving.
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