In our neck of the woods it has been a somewhat wet spring. This is bad for overflowing rivers and some very wet farmland but it has been good for our small gardens and potted plants. Included in those homegrown items are herbs such as cilantro and vegetables such as asparagus. Olivia made this delicious cilantro chicken dish (two flavors that are fantastic together) and served it with asparagus.
If you haven't already, start checking out your local farmers markets. The early vegetables such as asparagus, radishes, onions, and a great variety of lettuces are starting to appear. The freshness and goodness of these homegrown foods cannot be matched by anything you will find in the grocery. Support local growers and improve the quality of food you eat. Happy eating!
-Nanette
CHILI CILANTRO CHICKEN
- 2 pounds boneless/skinless chicken thighs or breast meat
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, mince
- 3/4 bunch fresh cilantro (save remaining for garnish)
- 1 teaspoon salt & pepper
- Sweet chili sauce for basting
Cooking Process:
Soak skewers in water for at least 20 minutes to prevent burning.
Cut chicken into 1" cubes and place into bowl. Add olive oil, garlic and cilantro in a food processor and pulverize. Pour the marinade into the bowl with the chicken, add teaspoon of salt and pepper and marinate overnite if possible.
Preheat the grill to medium heat and coat with oil. Remove chicken from the refrigerator and put 5-6 pieces of chicken on each skewer. Cook for 4-5 minutes on each side. Brush chili sauce on chicken just before done cooking to create a nice glaze.
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