Peanutty Chicken Kebabs & Sesame Cucumber Salad
I left Mark Bittman in charge of Fisher Cooking Class today. That is, I left Fisher with the Mark Bittman’s How to Cook Everything cookbook, and pound and a half of boneless chicken breast. I went off to watch the tall ships sail away from Newport, RI, while Fisher was left in charge of finding a recipe and making dinner. Oh don’t feel sorry for him, he had no interest in hanging out with his mom and company and watching over sized sailboats sail by. He did find a recipe, but had to do a bit of improvising with it because he had to work with the ingredients we had in the house. Which is really what cooking is all about. A majority of the time I look at my cookbooks it is really only to inspire me then I just sort of wing it. So it appears Fisher learned an important cooking lesson today all on his own. Improvise and be creative.
Monday’s dinner: Peanutty Chicken Kebabs (adapted version)
also served with sesame cucumber salad, baby red potatoes and corn on the cob.
1 to 1 1/2 pounds boneless chicken breast, rinsed and patted dry with paper towels
1 large onion
Grated zest and juice of 1 lime
1 tablespoon olive oil or vegetable oil
1 tablespoon soy sauce
2 tablespoons minced garlic
1/4 cup minced cilantro leaves, plus a bit more for garnish
1/4 teaspoon cayenne, or to taste
1/4 teaspoon crushed red pepper
2 tablespoons natural peanut butter
Salt and lots of freshly ground black pepper to taste
8 skewers ( if using wooden skewers soak in warm water first)
Cut the chicken into 1 to 1 1/2 inch cubes.
Puree together all other ingredients in a food processor or blender. Then put the cubed chicken in a large bowl and pour the marinate over it and cover, put in your refrigerator for 1 to 24 hours.
Start a charcoal or wood fire, or preheat a gas grill or broiler; the fire should be moderately hot. Remove the chicken from the marinade . Thread the meat onto skewers.
Grill or broil about 4 inches from the heat source, turning every 2 to 3 minutes, until browned all over and cooked through (remove a piece and cut it in half to check), a total of 8 to 12 minutes. Garnish with lime wedges and serve.
Sesame Cucumber Salad
Ingredients for salad
1 cucumber ribboned ( we use a vegetable peeler or you can use a mandoline if you have one)
1 tsp grated ginger
2 tsp sesame oil
2 tbsp sweet rice vinegar mirin
2 tbsp rice wine vinegar
1 tsp sesame seeds
Put all ingredients in a bowl, mix, leave to marinate for 5 min.