Sunday, July 3, 2011
grilled chicken and oranges with zucchini rice
Grilled oranges? Who'd have thought?! These skewers are expert. My husband declared them "Instant Hall of Fame" after the first bite and the rest of us agreed. My kids even ate more rice than usual. You did it again, Real Simple!
grilled chicken and oranges with zucchini rice (Real Simple Magazine, May 2011)
1 cup long grain white rice (I used jasmine rice in a rice cooker)
1 medium zucchini, coarsely grated
1 1/4 pounds boneless, skinless chicken thighs, cut into 1 1/2 inch pieces
1 small red onion, cut into 1 1/2-inch pieces
1 navel orange, cut into 16 pices
1 tablespoon olive oil, plus more for the grill
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
kosher salt and black pepper
Soak 8 small wooden skewers in water for at least 15 minutes.
Cook the rice according to the package directions. Remove from heat, sprinkle the zucchini over the rice, cover and let stand 5 minutes. Fluff the rice with a fork and fold in the zucchini.
Meanwhile, in a large bowl, toss the chicken, onion and orange with the oil, cumin, cayenne, 3/4 teaspoon salt and 1/4 teaspoon black pepper; thread onto skewers. Heat a grill to medium, lightly oil the grate and grill the skewers, turning occasionally, until the chicken is cooked through and the onion is tender, 15 to 18 minutes. Serve with the rice.