Has anyone made Sunset Chicken (May 99)?

[schuh]

I'm hosting a cookout for my CL Supper Club and was considering this as the main dish. I can't find a single review posted in the bulletin board or archive. Has anyone made it? Any suggestions? As always, thanks...

[kbucky]

I'm bumping this up, Schuh! I can't believe there are no reviews on this chicken! Of course, I have vested interest... http://www.cookinglight.com/bbs/smile.gif

[schuh]

I'm surprised, too, because I thought it sounded really good. Here's the recipe -- does it ring any bells? If not, I'm going to be a nervous wreck serving 13 people a dish nobody has tried!

SUNSET CHICKEN WITH GRILLED VEGETABLE-RICE PILAF

Marinade:
½ cup fresh lime juice (about 4 limes)
2 Tablespoons hot sauce
3 garlic cloves, minced, or 1 ½ teaspoons bottled minced garlic
6 (4-ounce) skinned, boned chicken breast halves

Rice:
½ cup golden raisins
1 (16-oz) can fat-free, less-sodium chicken broth
1 cup uncooked basmati or long-grain rice

Spice mix:
2 teaspoons chili powder
1 teaspoon ground cumin
¾ teaspoon salt
½ teaspoon black pepper

Remaining ingredients:
1 large onion, cut into 12 wedges
1 cup (1-inch) pieces red bell pepper
1 cup (1-inch) pieces green bell pepper
Cooking spray
2 tablespoons chopped cashews
2 teaspoons olive oil

1. To prepare marinade, combine first 3 ingredients in a shallow dish and add chicken, turning to coat. Cover and chill 1 hour. Drain; discard marinade.
2. To prepare rice, bring raisins and broth to a boil in a medium saucepan. Add rice. Cover; reduce heat. Simmer 20 minutes or until liquid is absorbed. Keep warm.
3. To prepare spice mix, combine spices in a small bowl. Rub 1 T spice mix over chicken. Combine remaining spice mix, onion and bell peppers in a bowl, tossing to coat. Thread vegetables alternately onto 3 (12-inch) skewers.
4. Prepare grill.
5. Place kebabs and chicken on a grill rack coated with cooking spray; grill 7 minutes on each side or until chicken is done and vegetables are tender.
6. Remove the vegetables from the skewers. Combine cooked rice, vegetables, cashews, and oil in a large bowl; toss well. Serve with chicken. Yield: 6 servings (serving size: 1 chicken breast half and 1 cup pilaf).

348 calories, 13% from fat. 5.1 grams fat



[This message has been edited by schuh (edited 05-30-2001).]

[schuh]

I wanted to report that I did, in fact, make this for my CL group and it was good. I thought it might be really spicy, but it was mild and just had a nice flavor.

We did the veggies on a grill topper instead of on skewers, which made it easier. (I wish I could claim this was my idea, but it was KBucky's.) Also omitted the raisins and didn't miss them.

[Peggy]

schuh,

Thanks for the report! I saw your original post but couldn't help bccause I hadn't made the recipe. Now, with your positve comments, I think I will give it a try! Thanks for the input!

Peggy