Football Food: Chicken and apricot skewers are easy to prepare

 

By Andrea Weigl / Raleigh, N.C. News and Observer

Full article/ originally posted here: http://www.providencejournal.com/entertainmentlife/20161112/football-food-chicken-and-apricot-skewers-are-easy-to-prepare

Cookbook offers 150 recipes made as simple as possible.

Fans of Cooking Light, the magazine, will appreciate the easy-to-follow tested recipes in the new cookbook “Dinner A.S.A.P.: 150 Recipes Made as Simple as Possible,” by editors of Cooking Light.

Many of the recipes make use of the prepped ingredients and prepared foods now available in most grocery stores; think olive bar condiments becoming a pasta sauce or topping for roasted fish, refrigerated mashed potatoes being used to make shepherd’s pie, and salad bar items being used as a short cut for any number of dishes.

This recipe works for game day.

SPICED CHICKEN AND APRICOT SKEWERS

1/3 cup apricot preserves

¼ cup rice wine vinegar

3 tablespoons lower-sodium soy sauce

2 tablespoons canola oil

1 tablespoon chile paste with garlic (such as sambal oelek)

1 teaspoon ground coriander

¼ teaspoon crushed red pepper

1 pound skinless, boneless chicken thighs (about 3), cut into 1½-inch pieces

1 cup boiling water

12 to 16 dried apricots

½ large red onion, cut into 1½-inch pieces

Cooking spray

Cilantro sprigs

Place apricot preserves, rice wine vinegar, soy sauce, canola oil, chile paste, coriander and crushed red pepper in a blender or a food processor; process until smooth. Pour marinade into a large heavy-duty zip-top plastic bag. Add chicken; seal bag and marinate in refrigerator for at least 3 hours, turning bag occasionally. Remove chicken from bag, reserving marinade.

Combine boiling water and apricots in a bowl. Cover and let stand 15 minutes. Drain.

Bring reserved marinade to a boil in a small saucepan over medium-high heat; boil 2 minutes. Remove from heat; cool for 10 minutes or until room temperature.

Preheat grill to medium-high heat.

Thread chicken, apricots and red onions alternately onto 4 (10-inch) metal skewers. Place kebabs on grill rack coated with cooking spray; grill 12 minutes or until a thermometer registers 165 degrees, turning kebabs occasionally and brushing frequently with marinade after 6 minutes. Sprinkle with cilantro.

Yield: 4 servings

From “Dinner A.S.A.P.: 150 Recipes Made as Simple as Possible,” by editors of Cooking Light magazine (Oxmoor House, 2016).