I ran across this recipe awhile back and thought it'd be a great fresh meal using a seasonal winter fruit. I think I found it right after Christmas and New Year when we were wanting some lighter meals after all the eating we'd done! I made my own adaptations to the original recipe (um, like salt?!) and I'm not sure its just perfect yet, but I thought I'd go ahead and share before all the oranges are gone! You guys and girls are good--tweak it where you want! My kids loved the chicken on a stick. Brian and I were the only ones that ate the salsa. I served this with some broccoli and coconut rice.
Yellow Chicken with Orange Salsa
1/4 cup (heaping) chopped fresh cilantro
1/4 cup yogurt
1 Tbs olive oil
1 Tbs lemon juice
1 tsp salt
1 tsp ground coriander
1 tsp ground turmeric
2 cloves garlic
2-3 chicken breasts, cut into one inch cubes
Using a food processor or blender, mix together the marinade ingredients. If you don't have one of these, just finely chop the cilantro and garlic and then stir everything together. The food processor would mean you could just put in handfuls of cilantro and roughly chopped garlic. Pour into a ziplock bag and add the chicken pieces. Marinate in the fridge for 2-6 hours or so.
When ready to prepare, soak some bamboo skewers in water for about 15 minutes. Preheat grill or the broiler of your oven (high heat on top with rack close to it). Line a baking sheet with foil for easier clean up. Thread marinated chicken onto skewers--place on prepared pan if baking or take straight to the grill. Turn chicken once while broiling. I think I broiled mine about 10-15 minutes until edges were browned and the chicken tested done. Serve hot with the orange salsa recipe that follows.
Orange Salsa
1 cup supremed orange segments
1 Tbs chopped green onion
1 Tbs lemon juice
2 Tbs chopped green bell pepper
2 Tbs chopped red bell pepper
1/2 Tbs white sugar
Jalapeno or other hot pepper to taste for a little kick
Mix everything together an hour or two before ready to serve in order to let flavors mesh. Store in fridge.You might want to add salt or pepper to taste or add more lemon juice.
Notes: I think I used clementines. They were smaller than an orange, but not as little as the little peel and eat mandarins. I was able to cut the segments away from the flesh. This is the kind of orange you want, not one that peels into bites. I probably used about 8-9 little ones for 1 cup of orange segments. If you know that more than 2 people will eat the salsa, you might want to double it. Just Brian and I nearly finished it.
Yellow Chicken with Orange Salsa
1/4 cup (heaping) chopped fresh cilantro
1/4 cup yogurt
1 Tbs olive oil
1 Tbs lemon juice
1 tsp salt
1 tsp ground coriander
1 tsp ground turmeric
2 cloves garlic
2-3 chicken breasts, cut into one inch cubes
Using a food processor or blender, mix together the marinade ingredients. If you don't have one of these, just finely chop the cilantro and garlic and then stir everything together. The food processor would mean you could just put in handfuls of cilantro and roughly chopped garlic. Pour into a ziplock bag and add the chicken pieces. Marinate in the fridge for 2-6 hours or so.
When ready to prepare, soak some bamboo skewers in water for about 15 minutes. Preheat grill or the broiler of your oven (high heat on top with rack close to it). Line a baking sheet with foil for easier clean up. Thread marinated chicken onto skewers--place on prepared pan if baking or take straight to the grill. Turn chicken once while broiling. I think I broiled mine about 10-15 minutes until edges were browned and the chicken tested done. Serve hot with the orange salsa recipe that follows.
Orange Salsa
1 cup supremed orange segments
1 Tbs chopped green onion
1 Tbs lemon juice
2 Tbs chopped green bell pepper
2 Tbs chopped red bell pepper
1/2 Tbs white sugar
Jalapeno or other hot pepper to taste for a little kick
Mix everything together an hour or two before ready to serve in order to let flavors mesh. Store in fridge.You might want to add salt or pepper to taste or add more lemon juice.
Notes: I think I used clementines. They were smaller than an orange, but not as little as the little peel and eat mandarins. I was able to cut the segments away from the flesh. This is the kind of orange you want, not one that peels into bites. I probably used about 8-9 little ones for 1 cup of orange segments. If you know that more than 2 people will eat the salsa, you might want to double it. Just Brian and I nearly finished it.
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