Monday, August 2, 2010
MIddle Eastern Chicken Grill with Zuchinni "noodles" and steamed broccoli
Slice chicken breast cross-wise. Place in aluminum foil, which you will make a sack out of for the grill. Top with a mixture of chopped mango, chopped peach, coconut milk, cumin, ground black pepper, salt, and red pepper. (In the future I would add some sliced fresh hot peppers too). "Bake" in the aluminum foil (which you should wrap over tightly forming a shell around the chicken) for 35-45 minutes (juices will run clear when pierced indicating the chicken is cooked). While the chicken is cooking finely slice some green (In the future I'd also use some yellow for color and maybe also some red pepper) zuchinni. Bake this at 375 for 35-40 minutes. Season with salt and pepper and garlic powder. You could also make this spicy by adding some curry seasoning or crushed red pepper. You want your zucchini "noodles" to be cooked somewhat al dente. A little crisping on the edges is good, but you do not want these to turn into zucchini crisps. Start steaming your broccoli, although Austen and I both felt that the broccoli was over-kill and not necessary to round out this meal.
Once the chicken is done cooking, plate it, spoon any remainder mango-peach-coconut milk from within the aluminum cocoon on top of the chicken, top with the zucchini noodles, sprinkle with some fresh coriander and red pepper.
This was my first attempt at anything like this, with these types of flavors and it didn't turn out too bad. Certainly some things I would change next time, like I've mentioned above - adding more colored vege, more spicy to heat things up, etc. But all-in-all, it wasn't too bad of a meal.