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Home > Recipes
Recipes from Pilgrim's Kitchen
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Calcutta Chicken Skewers
2007 National Chicken Cooking Contest Finalist
Norita Solt, Bettendorf, IA
Ingredients:
- 12 chicken tenders
- 1 container (6 oz.) plain low-fat yogurt
- 2 tablespoons olive oil
- 1 tablespoon garam masala
- 1/4 teaspoon crushed cumin seeds
- 2 tablespoons lime juice
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 2 tablespoons sliced green onion
- tomato wedges
- lime slices
Peanut Couscous
- 2 cups chicken broth
- 3 tablespoons peanut butter
- 2 tablespoons thinly sliced green onions
- 1-1/2 cups plain couscous
- 1/4 cup coarsely chopped roasted peanuts
Cucumber Riata
- 1 container (6 oz.) plain yogurt
- 2 tablespoons finely sliced green onion
- 1 teaspoon minced garlic
- 1/3 cup finely diced cucumber (seeded)
- 1/4 cup finely diced tomato (seeded)
- 1/8 teaspoon salt
Directions:
In small bowl, mix together olive oil, garam masala, cumin seeds, lime juice, sugar and salt; pour into large plastic zip bag. Thread chicken tenders on wooden skewers that have been soaked in warm water. Place chicken skewers in marinade, turning to coat. Seal bag and marinate in refrigerator at least 30 minutes. On baking pan lined with foil sprayed with nonstick spray, place skewers. Place under broiler about 5 inches from heat. Broil, turning, about 10 minutes or until done. Place Peanut Couscous on platter and arrange skewers on top. Drizzle with Cucumber Raita and garnish with green onions, tomato wedges and lime slices.
Makes 4 servings.
Peanut Couscous
In medium saucepan, mix together 2 cups chicken broth; 3 tablespoons peanut butter; and 2 tablespoons thinly sliced green onions; bring to a boil over medium high heat. Stir in 1-1/2 cups plain couscous, cover, remove from heat and set aside. Before serving, add 1/4 cup coarsely chopped roasted peanuts and fluff with fork.
Cucumber Raita
In small bowl, mix together 1 container (6 oz.) plain yogurt; 2 tablespoons finely sliced green onion; 1 teaspoon minced garlic; 1/3 cup finely diced cucumber (seeded); 1/4 cup finely diced tomato (seeded); and 1/8 teaspoon salt. Cover and refrigerate. |
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