Spicy thai chicken with cilantro pesto (cook's c.h 4/6)+
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Ginger, peeled, finely minced fresh ginger |
| 8 | Garlic cloves, finely minced | |
| 2 | Shallots, finely minced | |
| 2 | Green onions, finely minced | |
| ½ | cup | Dry sherry |
| 4 | tablespoons | Hoisin sauce |
| ¼ | cup | Light soy sauce |
| 2 | tablespoons | White vinegar |
| 1 | tablespoon | Dark sesame oil |
| 2 | 3 lb. chickens or 6 lbs. chicken drums and thighs | |
| 2 | cups | Cilantro leaves, loosely packed |
| 1 | cup | Italian parsley leaves, loosely packed |
| ¾ | cup | Roasted salted pumpkin seeds |
| ½ | cup | Freshly grated Parmesan cheese (about 1 1/2 oz.) |
| ½ | cup | Fresh lime juice |
| 1 | large | Jalopeno chili, seeded |
| 1 | Garlic clove | |
| ¾ | cup | Olive oil |
| Salt and freshly ground pepper to taste | ||
Directions
CILANTRO PESTO
Method;
1. Using a vegetable peeler, peel fresh ginger. In a mini or regular food processor, finely mince ginger, garlic, shallots and green onions together. Combine with remaining ingredients, EXCEPT chicken.
2. Gently loosen chicken skin. Place chicken in shallow sided dish.
Spoon marinade mixture under the skin. Pat skin back in place, spoon remaining marinade over chicken and marinate in the fridge for at least 2 hours.
(make cilantro pesto while the chicken is marinating, recipe follows.)
3. To cook: Prepare grill. starting with skin side down, grill chicken until internal temperature reaches 165 degrees (use instant read thermometer.) Turn several times to insure even coloring and cooking*.
Serve with Cilantro pesto, and herbed cous cous or rice.
*If desired, roast skin side up in a preheated 425 degree oven for 30 minutes, or until juices run clear.
CILANTRO PESTO:
1. Puree first 7 ingredients in blender or processor, stipping occasionally to scrape down sides of container.
2. With machine running, gradually add oil and blend until smooth.
Season with salt and pepper to taste, bearing in mind that the Parmesan can be salty.
(can be prepared 3 days ahead. Press plastic wrap onto surface of pesto. Cover tightly and refrigerate. Bring to room temperature before serving.)
Note: the pumpkin seeds are also known as pepitas. Available at Latin American markets, natural food stores and many supermarkets.
Recipes from cooking class at Cook's of Crocus Hill in St. Paul, MN MM format courtesy Mary Riemerman Submitted By MARY RIEMERMAN On 06-17-95