Jeanne G - need your help, please

[shoyski]

Hey there. I was thinking of making the skewered cumin-coconut chicken but didn't see where the quantity of coconut milk was listed. Am I blind?

Also, if I make enough of it, could it be turned into a meal with a side dish, etc?
Thanks for your help. Shelley

[Jeanne G]

Shoyski,

I forgot the coconut milk AND the paprika!! http://www.cookinglight.com/bbs/rolleyes.gif Sorry!! Here's the REVISED recipe and one other one that inspired me to make this, although they are different. The dipping sauce would be good with the first recipe too. And yes, definitely it could be made into a meal like you asked. Even to marinate a chicken breast and grill. It made a lot of the marinade, that I have to admit is still in my fridge for that very purpose! http://www.cookinglight.com/bbs/smile.gif I had some leftover that I tossed with pasta and it was good left over.
Are you having this for an app. at a party? If so, I have a great suggestion for serving (as in laying it out pretty!).

CUMIN-COCONUT SKEWERED CHICKEN

2 cloves garlic, finely minced
3 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon ground coriander
1 1/2 teaspoon paprike
1 cup coconut milk
1 1/2 teaspoon brown sugar
1 teaspoon salt
Three 8-ounce skinless, boneless chicken breasts

Thirty 6- or 8-inch wooden skewers, soaked in water for 1 hour
2 tablespoons vegetable oil

GARNISH
cracked black pepper

Combine the garlic, cumin, chili powder, coriander, paprika, coconut milk, brown sugar, and salt in a medium-size bowl.
Slice each chicken breast into 10 pieces by first cutting it in half horizontally, then cutting each half into 5 strips. thread each strip of chicken onto a skewer, place the skewers in a shallow dish, and pour over the marinade. Cover and set aside in the refrigerator for several hours, preferable overnight.
In a large skillet, heat the oil and pan-sear the chicken skewers for 4 to 6 minutes on each side or until cooked through. Alternatively, arrange the skewers on an oiled baking sheet and place in a preheated 400 F for 8 to 10 minutes. Sprinkle a little cracked pepper over the skewered chicken before serving.

CHICKEN WITH PEANUT DIPPING SAUCE

1 tablespoon minced fresh lemongrass (from bottom 6 inches of stalk)
3 tablespoons fresh lime juice
2 tablespoons dark brown sugar
1 tablespoon soy sauce
2 garlic cloves, minced
3/4 pound pork tenderloin, trimmed, cut into 3-inch-long, 1/2-inch wide, 1/4-inch thick slices

DIPPING SAUCE
1/3 cup lemongrass
1 cup (or more) canned low-salt chicken broth
1/2 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/2 cup chopped onion
1 tablespoon coriander seeds
1/2 jalapeño chili, minced


12 8-inch bamboo skewers, soaked in water 30 minutes
Minced green onion tops

Mix 1 tablespoon lemongrass, 1 tablespoon lime juice, 1 tablespoon sugar, soy sauce and garlic in large bowl. Add pork; toss to coat with marinade. Let stand 30 minutes to 1 hour.

Meanwhile, mix remaining 1/3 cup lemongrass, remaining 2 tablespoons lime juice, remaining 1 tablespoon sugar, 1 cup broth, peanut butter, onion, coriander and jalapeño in heavy medium saucepan. Bring to boil, whisking frequently. Transfer mixture to blender and puree. Strain into heavy small saucepan, pressing on solids with back of spoon; discard solids. Simmer until reduced to thick sauce consistency, stirring frequently, about 6 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using, thinning with more chicken broth if necessary.)

Preheat broiler. Thread 3 chicken strips on each skewer. Broil until cooked through, about 3 minutes per side. Pour sauce into bowl; set in center of platter. Sprinkle with green onion. Surround with chicken skewers and serve.

6 Appetizer Servings.

[shoyski]

Thanks for the extra information. I actually wanted to try it as a main dish for the two of us and then impress guests with an appetizer at a party. So your presentation idea would be wonderful. I think our next wine dinner get-together would be the end of October, beginning of November.

One additional question...sorry to drag this out...how did you mince the lemon grass? The one and only time I purchased it I could barely cut it and had a heck of a time getting it minced or finely chopped. I ended up throwing the sauce out anyway because I put too much fish sauce in but it appeared to me at the time that the grass would be like chewing on bamboo. Maybe my grass was old?

[This message has been edited by shoyski (edited 10-01-2000).]

[shoyski]

Excellent, thank you. Regarding the grass...I must have gotten jipped. The whole container was woody; it didn't appear to be decked out like leeks at all! It came in a small plastic container, the kind that holds minute amounts of herbs that you pay an arm and a leg for. I wonder how much the grass adds to the flavor anyway. Maybe I'll just leave it out.

[Jeanne G]

Shoyski,
The 2nd recipe I posted was actually made by my friend and was excellent, that's why I didn't know about the lemongrass. HOWEVER, I enjoy Thai food and picked up some cookbooks at the library and I think Thai uses lemongrass. So I'm sure I'll be trying it soon. And I have no idea where to find it, but will inquire. I would have to say you must have gotten get jipped http://www.cookinglight.com/bbs/frown.gif, and try again elsewhere where it's not in one of those pricey containers!! http://www.cookinglight.com/bbs/smile.gif

[Jeanne G]

Shoyski,

I had to check with my friend re: the lemongrass. I have to admit I have yet to use it so here's her explanation:

RE: Lemongrass- It's kind of like Leeks. Just use the lower white portion, quarter lengthwise and wash real well and then just chop. It's very woody so it takes some elbow grease.

And, how I layed out the chicken on the skewers: First hint, make sure the skewers are only 6-8" in length, other wise they're too long! On a round platter, surround the outside edge with dark green cabbage - leafy - or with tips from romaine, etc. about 5" or so. Then in the middle put shredded purple cabbage (I cheated and bought it off the salad bar). Then, lay the ckicken out to make sort of a "star". It was very nice looking(if I say so myself! I got the idea from a catered event)!! http://www.cookinglight.com/bbs/smile.gif