Chicken Recipes

CHICKEN WITH PINEAPPLE

This chicken has a delicate tang and is very tender. The pineapple not only tenderizes the chicken but also gives it a slight sweetness.

INGREDIENTS
8-ounce can pineapple chunks
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon crushed garlic
1 teaspoon ground chilies
1 teaspoon salt
2 tablespoons plain yogurt
1 tablespoon chopped fresh cilantro
orange food coloring (optional)
10 ounces chicken, skinned and boned 1/2 red bell pepper
1/2 yellow or green bell pepper
1 large onion
6 cherry tomatoes
1 tablespoon vegetable oil

SERVES 6

1. Drain the pineapple juice into a bowl. Reserve 8 large chunks of pineapple, squeeze the juice from the remaining chunks into the bowl and set aside. You should have about ‘/2 cup pineapple juice.

2. In a large mixing bowl, blend the cumin, ground coriander, garlic, ground chili, salt, yogurt, fresh cilantro and a few drops of food coloring, if using. Pour the reserved pineapple juice into the mixture and stir.

3. Cut the chicken into bite-size cubes, add to the mixing bowl with the yogurt and spice mixture and allow to marinate for about 1—1 1/2 hours.

4. Cut the peppers and onion into bite-size chunks.

5. Preheat the broiler to medium. Arrange the chicken pieces, peppers, onion, tomatoes and reserved pineapple chunks alternately on 6 wooden or metal skewers.

6. Baste the kebabs with the oil, then place the skewers on a flameproof dish or broiler pan. Broil, turning and basting the chicken pieces with the marinade regularly, for about 15 minutes.

7. Once the chicken pieces are cooked, remove them from the broiler and serve either with salad or plain boiled rice.