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 Posté le: Dim Sep 15, 2013 2:06 am Sujet du message: Cooking on a Deadline: Recipe for chicken kebabs w |
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{Cooking on a Deadline: Recipe for chicken kebabs with chili-banana sauce}
Most of us have a pretty limited banana repertoire. We eat them straight up, baked into quick breads, pureed into smoothies, or sliced into either fruit salad or some sort of breakfast food. That’s about it.But a friend recently — if unknowingly — introduced me to the savory side of bananas, and I was completely smitten.Sassy Latina chef Daisy Martinez loves working big, bold flavours into easy dishes. That’s my style of cooking. So when she recently launched a great new web video series, I was eager to watch the first episode — a breezy walk through her take on fried chicken. I’m sure the chicken is delicious, but it was one offhand comment about a condiment that really caught my attention.Banana ketchup.Sounds odd, yes. But I’ll confess that I consider ketchup — in all its forms — to be a major food group unto itself. And I simply had to try Daisy’s recipe. Turns out it is easy to make and delivers an amazing sweet and tangy punch that blew me away. Think of it as the Hispanic equivalent of Asian sweet-and-sour sauce. It totally works.I’ve now used this sauce on chicken in several ways. The easiest is to simply cut up boneless, skinless chicken breasts, saute them with olive oil and onion, then dump in the sauce and just bring to a simmer. Serve this on tortillas, in buns, over rice or just straight up. But since grilling season still is going strong, I decided to create a recipe suitable for chicken on the grill.———CHICKEN KEBABS WITH CHILI-BANANA SAUCEI like to briefly brine my chicken breasts when cooking them kebab-style. It adds flavour and keeps them from drying out.Start to finish: 45 minutes (15 minutes active)Servings: 41/2 cup water1 teaspoon kosher salt1 teaspoon smoked paprika1/2 teaspoon ground black pepper1 1/4 pounds boneless, skinless chicken breasts (about 3), cut into 1-inch chunks1 1/2 bananas1/2 cup ketchup1 to 2 whole fresh jalapenos (for less heat, split them open and remove the seeds and ribs)2 tablespoons red wine vinegar or cider vinegarIn a large zip-close plastic bag, combine the water, salt, paprika and pepper. Close the bag and shake to blend, then add the chicken. Seal the bag, then turn to coat the chicken. Refrigerate for 30 minutes. If using wooden skewers for the kebabs, soak them in water while the chicken brines.Meanwhile,[url=http://www.michael-good.ca]Michael Kors Purses[/url], in a blender or food processor combine the bananas,[url=http://www.michael-good.ca]Michael Kors Outlet[/url], ketchup, jalapenos and vinegar. Puree until very smooth. Set aside.When ready to cook, heat the grill to medium-high. Use an oil-soaked paper towel held with tongs to oil the grill grates.Remove the chicken from the brine, then thread the pieces onto 4 skewers. Grill, turning regularly, until cooked through, about 12 minutes total. Using a basting brush, lightly coat the kebabs on all sides with chili-banana sauce, then grill for another minute. Transfer the kebabs to serving plates, then drizzle each with additional sauce.Nutrition information per serving: 230 calories; 20 calories from fat (9 per cent of total calories); 2 g fat (0.5 g saturated; 0 g trans fats); 80 mg cholesterol; 19 g carbohydrate; 2 g fiber; 13 g sugar; 34 g protein; 910 mg sodium.
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