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Chicken, Sweet Curry Kebabs Recipe


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     Chicken, Sweet Curry Kebabs

Category   Entrees - Maindishes
Sub Category   Gluten-Free

8 oz boneless, skinless chicken breasts
1 TBS Sweet Curry Spice Blend, see below
2 TBS plain greek yogurt
2 tsp cooking oil
kosher salt
4-6 wooden kebab skewers
OPTIONAL, 2 tsp butter
OPTIONAL, 1 shallot thinly sliced
OPTIONAL, 4 oz sugar snap peas, ends and strings removed
prepared white rice OR prepared yellow rice with almonds and raisins, see recipe

SPICE BLEND, mix and MEASURE amount needed for recipe. 4 parts dark brown sugar, 1 part coriander, 1 part turmeric, 1 part cumin, 1 part chipotle, 1 part fennel. In a bowl combine seasoning with yogurt and 1/4 tsp kosher salt. Cut chicken breast into 8 equal parts. Add to marinade, let sit at room temperature for 10 minutes. Prepare optional vegetables while chicken rests.
Place 3-4 chicken pieces on each skewer. • Keep pieces next to each other but not pressed firmly together.
• Place a large sauté pan over medium heat. Add 2 teaspoons cooking oil. When oil is hot, add chicken skewers, they should lay flat in the pan. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip skewers.
• Scatter in optional shallot and peas around the skewers. Cook, stirring vegetables occasionally, until shallot becomes translucent and chicken is opaque throughout, about 4 minutes. Stir in 1/4 cup water, 1 pat butter. Taste and adjust seasoning as desired with kosher salt. Serve over prepared rice.

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