For 2 people
12 oz. - 24 oz. chicken breast, cubed
4 oz. plain yogurt
2 T Ras el Hanout spice (shawarma spice mix)
skewers
1 cup jasmine rice
1 can coconut milk
1/2 cup water
1 tsp. sugar
Fresh pineapple, sliced
Cilantro, chopped
Red Onion, diced
Yellow onion, diced
1 tsp. cumin
1 tsp. salt
1 can black beans
Vegetable oil
2 loaves Naan bread
This recipe is a little involved, but worth it in the long run. Jon got a new gas grill for his birthday, so I use that to grill the kebabs on, but you could use a George Foreman or other indoor grill, or even your broiler.
Begin by rolling chicken chunks in the shawarma spices and then marinating in plain yogurt. Let the chicken sit in the fridge for 2-8 hours in the marinade. Then, put 4-5 chunks on each skewer.
Grill chicken until cooked thoroughly.
To make the coconut rice, add milk and 1/2 cup water to a sauce pan and bring to boil.
Add in sugar and 1 cup jasmine rice.
COVER the pan tightly and reduce heat to your lowest setting available.
Let the rice cook for 15-20 minutes, no peeking!!! Let rest additional 5 mins with the heat off.
Chop red onion and cilantro and use as a garnish.
Put the diced yellow onion in another pan with some vegetable oil. Gently sautee until soft and add cumin and rinsed black beans. Add salt to taste.
Grill pineapple.
Serve with naan and a squeeze of lime.
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1 comment:
thank you for sharing...I can't remember how I came upon your blog, but this coconut rice has become a staple...I think I eat it like, every other day! Can't get enough of it!!! I add cashews to it (just preference)...just wanted to say thanks so much for sharing!
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