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Cumin-Coconut Skewered Chicken
These tender strips of chicken get their delectable flavor and punch from the contrast between the spicy cumin and the sweet coconut milk.
This recipe serves 8
Combine the garlic, cumin, chili powder, coriander, paprika, coconut milk, brown sugar, and salt in a medium-size bowl.
Slice each chicken breast into 10 pieces by first cutting it in half horizontally, then cutting each half into 5 strips. Thread each strip of chicken onto a skewer, place the skewers in a shallow dish, and pour the marinade over them.
Cover the chicken, and set it aside in the refrigerator for several hours, preferably overnight.
In a large skillet, heat the oil and pan-sear the chicken skewers for 4 to 6 minutes on each side or until cooked through. Alternatively, arrange the skewers on an oiled baking sheet and place in a preheated 400 degree Fahrenheit oven for 8 to 10 minutes. Sprinkle a little cracked pepper over the skewered chicken before serving.
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