Sunday, June 19

The Anti-Chicken-Pot-Pie Campaign

I will be the first to admit that we are in a weekday dinner rut. Chicken-pot-pie, spaghetti, grilled chicken, and omelets and the occasional wild child jambalaya. All good, but not so yummy after a year (cough, or two). So here's the thing. I enjoy cooking, but it overwhelms me with all of the recipes to choose from and ingredients to buy. Our goal is to try one new recipe a week (has to be a main dish), and I will share them with you. Here are the ones from the last month.

Chicken Souvlaki with Cilantro (from last month's House Beautiful)

6 chicken breasts (about 2 pounds), cut into cubes
8 warmed pita breads

Small bunch of mint, chopped
3 garlic cloves, finely chopped
1 red chili, deseeded and finely chopped
Juice and grated zest of 1 lemon
1 T. coriander seeds, crushed
1 t. tumeric
1 cup plain yogurt
1/4 cup extra-virgin olive oil
salt and black pepper

Large bunch of fresh cilantro, plus extra for serving
1 cup plain yogurt
Juice and grated zest of 1 lemon
2 T. extra virgin olive oil

1 Mix all the marinade ingredients in a bowl.
2 Add the chicken cubes to the bowl and marinate overnight to 2-3 days.
3 Place chicken on skewers and grill kebabs until done.
4 Put all the dressing ingredients in a food processor and whizz to form a smooth green sauce. Pour over chicken and mix well. Serve with pita bread, cilantro.

Our thoughts (because we soooo obviously know what we are talking about):
We loved it. We added spinach and tomatoes to our pitas. I think it would be delicious with tahini sauce and hummus also.

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