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Monday, July 22, 2013

FIVE SPICE CHICKEN

I was delighted to share some of the fabulous new things in the area with Mum, who was visiting from New Zealand.
There is a movie lounge in Fort Smith, I have been to a couple of times, and I love that you can eat great food and have a glass of wine or cocktail in the theater while watching the movie.
We thought it would be fun for the kids to experience too - however I had read the show times wrong, and what we thought would be a kids movie, turned out to be Shakespeare. The kids complained about too much kissing on the screen, and I was grateful the drinks and food arrived quickly, a welcome distraction for them.
I had put the chicken in to marinate that morning, so we just had to cook it when we got home after our road trip, movie, lunch and tour of a national historic site. We had a wonderful afternoon, both the movie and the Guide in Judge Parkers coutroom were entertaining and enjoyable, and made the past come alive.
Thankfully the chicken kebabs were child appropriate - some compensation for the movie and all they heard about the lawlessness of the long ago Indian territory.

FIVE SPICE CHICKEN


2 tablespoons honey
2 onions, peeled and sliced
2 teaspoons salt
1 inch of ginger, peeled and sliced
6 cloves of garlic
2 teaspoons chili powder
1 tablespoon curry powder
1 teaspoon turmeric powder
1 pound boneless chicken, cut into 1 inch cubes
basil leaves for serving

Blend honey, onions, salt and spices into a sauce. Let chicken marinate for at least 2 hours. Heat grill, thread chicken onto skewers. Place chicken on grill and cook, turning skewers, until the chicken is cooked through.
Place on platter and sprinkle with basil leaves.
Enjoy!

Recipe adapted from The Wall Street Journal, June 2012
online.wsj.com/public/page/magazine-food.html‎

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