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From Foodvision.com

Cumin-Coconut Skewered Chicken

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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

Ingredients:

  • 2 cloves garlic, finely minced
  • 3 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tbsp ground coriander
  • 1 1/2 tsp paprika
  • 1 cup coconut milk
  • 1 1/2 tsp brown sugar
  • 1 tsp salt
  • 3 skinless, boneless chicken breasts (about a 1/2 pound)
  • 30 6- or 8-inch wooden skewers, soaked in water for 1 hour
  • 2 tbsp vegetable oil
  • cracked black pepper
  • Cooking Instructions:

    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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