Fruited chicken en brochette

Yield: 6 servings

Measure Ingredient
3 \N Whole chicken breasts --
\N \N Boned and skinned
½ cup Yogurt
¼ cup Dry white wine
½ teaspoon Ground cinnamon
¼ teaspoon Curry powder
⅛ teaspoon Ground cardamom
½ cup Dried apricots
½ cup Water
2 tablespoons Brown sugar
1 tablespoon Lemon juice
½ medium Onion -- cut in 1\" squares
\N \N Sliced green onions

1. Cut boned chicken into bite-sized squares and place in a shallow glass bowl. In a small bowl blend yogurt, wine, cinnamon, curry powder, and cardamom until smooth. Pour over chicken, stirring to coat well. Cover and refrigerate 2 to 4 hours.

2. Meanwhile, place apricots in a small pan with water, brown sugar, and lemon juice. Bring to a gentle boil and simmer, uncovered, until apricots are just tender (about l0 minutes). Drain.

3. Preheat broiler. Remove chicken pieces from marinade and thread onto 6 metal skewers, alternating with onion squares and apricots. Place on rack in broiling pan, about 6 inches from heat; broil until chicken is cooked in the thickest part (test with a small sharp knife) and lightly browned (10 to l2 minutes per side). Sprinkle with green onions. Serve with lemon to squeeze over chicken.

Recipe By : the California Culinary Academy From: Date:

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