Shabbat shalom! One of my most favorite things to do is to cook a yummy meal for Shabbat to share with family and friends. I like to find recipes that are quick and easy to prepare using spices and fresh herbs – and it must be delicious. This fits the bill! I always try to post a relevant piece of artwork that sort of relates to the blog. The closest I could find for this chicken recipe is a “Modeh Ani” painting I did many years ago featuring a rooster. When visiting Key West a number of years ago we were awakened every morning by the sound of dozens of very loud roosters. We then understood the wisdom of the morning blessings where we give thanks for having our soul restored to us. Enjoy!
Ingredients:
1/2 medium onion, diced
2 tablespoons lightly packed chopped fresh mint
1/3 cup extra virgin olive oil
1/4 teaspoon crushed red pepper
1 large clove garlic, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon lemon juice
1 pound boneless chicken breasts
Directions:
- Combine the first 8 ingredients in a 1-quart nonreactive bowl.
- Remove the fillet from the chicken breasts, and cut all parts of the chicken into 1/2-inch cubes.
- Combine the chicken with the marinade in the bowl and marinate for at least 1/2 hour, but longer is better.
Skewer the chicken on metal skewers or on bamboo sticks, and grill for about 6 minutes, basting occasionally with the remaining marinade. Serve as a first course to a Moroccan meal. Makes 6 to 8 Servings
This recipe is from Reformjudaism.org.
