Fruited chicken en brochette

6 servings

Ingredients

QuantityIngredient
3Whole chicken breasts --
Boned and skinned
½cupYogurt
¼cupDry white wine
½teaspoonGround cinnamon
¼teaspoonCurry powder
teaspoonGround cardamom
½cupDried apricots
½cupWater
2tablespoonsBrown sugar
1tablespoonLemon juice
½mediumOnion -- cut in 1\" squares
Sliced green onions

Directions

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: