Monday, July 11, 2011

Mediterranean Chicken Kabobs with Rice

So, I got the chance to participate in BlogHer's Knorr Chicken Stock Recipe contest. SO exciting. So, with Derek's help, we created something out of a little tub of concentrated stock. I get to now claim having created a recipe from absolute zero. It was a blast! And the results? Delicious. It makes a light but filling summer meal. I highly recommend it. But of course, I created it. ;)

Mediterranean Chicken 
1 Knorr Stock Concentrate
1 cup boiling water
1/2 cup chopped chives
2 garlic cloves chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary 
1/8 teaspoon dried ginger
1/8 teaspoon Red pepper
Salt and pepper to taste
2 tablespoons olive oil

8 chicken breasts, chopped

Grilled Greek Olives
8 oz mixed olives
1 bell pepper
1/2 cup marinade

Lemon Rice
3 cups boiling water 
1 Knorr Stock Concentrate
3 cups rice

1/2 lemon, zested and juiced
1 teaspoon paprika
Salt and pepper to taste

Four pitas, cut in half (or 8 halves, depending on brand)

Serves: 8
Cook time:
Chicken, 20 minutes
Olives, 10 minutes
Rice (instant) 15 minutes

And now for the details!
From June 2011
From June 2011

Whisk stock and boiling water until dissolved
From June 2011

Mix in the yogurt until completely incorporated
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Add all the spices and olive oil together, then add to yogurt/stock mixture.
From June 2011
From June 2011

Chop the chicken. 
From June 2011

Cover chicken with marinade. Reserve 1/2 cup marinade (before covering the chicken) for later. 
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Refrigerate 6 hours. 

Skewer  the chicken and pour the marinade that dripped off from the chicken back over the chicken.
From June 2011

Chop bell pepper and kabob with the olives, use the 1/2 cup reserved marinade on the veggies. 
From June 2011
From June 2011

Grill chicken for 20 minutes on medium heat, turning frequently to cook evenly. 
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Grill veggies for the final 10 minutes. 
From June 2011
From June 2011

Lemon Rice: 
Boil 3 cups water, add 1 Knorr Stock Concentrate, whisk to combine, bring water to boil again, add rice, and 2 bay leaves. 
From June 2011
From June 2011
Cook according to package instructions. 

While the rice is cooking, zest and juice half a lemon.
From June 2011
From June 2011
When rice is finished, remove the bay leaves and discard.

Add lemon juice and zest, 1 teaspoon paprika and 2 tablespoons olive oil. Salt and pepper to taste.

Grill the pita for one minute on each side. 

Viola! Mediterranean Chicken, Greek Olives and Lemon Rice with grilled pita on the side. 
From June 2011
From June 2011


Some notes:

~If you don't have time to marinade, just dredge the chicken and grill it immediately, it will still be delicious.

~If you can't/don't grill then you can stove-top grill the chicken. Just skip the skewer stage and use a well-oiled skillet and turn frequently to avoid burning, cook it on medium and it will be done in about 10 minutes. Toss the olives and peppers in with the chicken the last few minutes.

~ You can control the lemony flavor of the rice by adding more or less zest and lemon. An entire lemon's zest and juice yields a very tart rice, but the flavor will mellow by the next day, so if making ahead of time, a whole lemon won't be too much.


1 comment:

Lori said...

YUM, is pretty much what I have to say to this. That, and I wiped drool from the corner of my mouth two, maybe three times while reading this post. Thanks Morgan. A few minutes ago I was just a plain ol' slob, but NOW I'm a salivating slob. Morgan, you have skillz ... real skillz. Good work kid!


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