We have welcomed many Muslim students from Saudi Arabia (and other countries) into our home and enjoy getting to know more about that very insulated culture. One of the students' biggest challenges is adapting to unfamiliar food, and I work hard to find recipes that give them a "taste of home" while not completely alienating my Dutch-American husband, who loves roast beef and mashed potatoes. And hamburgers (which he now calls "beefburgers" in deference to our students). No fancy-schmancy spices or exotic cuisine for him! But everyone loves this chicken. My husband even requested it for his birthday dinner.
It has a kick and zing to it that makes an otherwise bland chicken breast very tasty. The marinade also keeps the meat from drying out. Succulent and savory--my mouth is watering right now at the thought of it! And it's extremely easy. The hardest thing is remembering to take the chicken breast out of the freezer to thaw in time.
Ingredients:
2-3 chicken breasts
Juice of 1 lemon (about 1/2 cup)
1/2 cup olive oil
1/2 tsp. salt
2 cloves garlic, minced or pressed
1/2 tsp. cumin
1/4 tsp. cayenne pepper (more or less, depending on "kick" desired)
Cut chicken breasts into strips about 1 1/2 inches thick. Mix the rest of the ingredients together in a bowl. Add chicken and let marinate several hours. (You can skip the lengthy marinating time, but the chicken will not be as tender and juicy.) Grill over medium heat until chicken is done and lightly browned, about 15 minutes, turning at least once. Serve hot with rice, roasted potatoes, or hot bread and a large salad.
I also use this recipe for grilled chicken kabobs. I simply cut the chicken into smaller chunks (about 1" size) and marinate as above, then thread onto skewers with green pepper chunks, onions, or any other vegetable you enjoy. Then I baste the skewers with leftover marinade and broil in the oven or cook on the grill for 10 minutes or so. Serve with rice. Yum!
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